How to bake Hungarian Thumbprint Cookies | Shortbread Style

These classic Huszarcsok - Hungarian Thumbprint Cookies are made with a tender buttery dough, filled with a sweet and fruity jam, and topped with a crunchy walnut coating.
Adapted from nosalty-hu
Makes 20 medium cookies
Ingredients:
150 grams / 5.3 ounces butter, room temperature
75 grams / ¾ cup confectioner’s/icing sugar
1 teaspoon vanilla extract
30 grams / 2 medium egg yolks, room temperature
4 grams / 2 teaspoons lemon peel, finely chopped
235 grams / 1 ⅓ cups + 2 tablespoons plain flour
30 grams / 1 medium egg white, room temperature
40 grams / 1.41 ounces raw walnuts, finely chopped
75 grams / 2.65 ounces apricot jam
Directions:
1. Preheat your oven to 180C/350F and line a baking tray with greaseproof paper.
2. Place the butter, sugar and vanilla extract into a bowl and beat on medium until pale and fluffy.
3. Add the egg yolks and lemon peel and beat until combined.
4. Toss in the flour and beat until a dough is formed and no dry portions remain in the base or edges of your bowl.
5. Divide the dough equally into cookie portions and place 6-8 onto your baking tray with 1 inch gap between.
6. Press an indent into the center of the cookies with your thumb.
7. Brush the egg white over the top of the cookie and press into your walnuts.
8. Repeat with the remaining cookies.
9. Bake until lightly golden, approximately 20 minutes.
10. Remove and allow to cool for 5 minutes before transferring to a cooling rack.
11. Spoon the jam into the center of the cookies and allow to rest for several hours or preferably overnight before serving.
12. Dig in!
Recipe can be found at roamingtaste.c...
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wow
look beautiful & delicious
Thanks for sharing