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These amazing little cookies can be found in the coffeehouses throughout Hungary. The recipe makes two dozen cookies and the first time I made them I must have polished off half… So beware. But I will have you know I was good today, I only ate one. Still it will not last long, I filled a dozen with nutella for the grandchild, the rest I assembled as they should be, with apricot jam. Quality ingredients are important. Use butter and icing sugar and whip them up very, very fluffy. The cookie dough will look like it needs more flour. Resist the urge to add more flour. The apricot jam cannot be runny, or the cookies will look messy. The best is to use pure baking chocolate, [Ghirardelli, Bakers or Callebaut], the one thing about that you will have to give time for the chocolate squiggles to solidify on the top. This goes faster with pure chocolate chips, but the piping is not as fine as with block chocolates. Do not omit the lemon rinds or the salt; everything works together here for a perfect little cookie.

1/2+1/3 cup butter, soft
1 cup icing sugar
4 egg yolks
2 cups flour
rind of 1 lemon, very finely grated
1 pinch of salt
1 tsp pure vanilla
apricot jam for spreading [make sure the jam is not runny]
1 square of pure baking chocolate*
1 Tbsp butter

• Preheat oven to 350F.
• Beat the soft butter and the icing sugar until very fluffy.
• Add the egg yolks and beat some more.
• Gradually add the flour, grated lemon rind, salt and the vanilla.
• Combine to form the cookie dough. Resist the urge to add more flour.
• Line a baking sheet with parchment paper.
• Roll the dough into 48 balls. Every so often, I flour my hands so the cookie dough won’t stick to my hands. Traditionally these cookies are piped, but I find it faster to just roll them. If you prefer to pipe the cookie dough, form the cookies into ball shapes.
• Place the little balls on the prepared baking sheet leaving some space in between. Do NOT flatten the cookie balls.
• Place in the preheated oven and bake for 12-14 minutes. Do not over bake.
• Remove cookies from the oven and let them solidify before transferring to a wire rack.
• Spread about 1 tsp of apricot jam [or nutella] on a cookie. Do not spread the filling all the way to the edge, because it will overflow and the cookies will be a mess. Place a cookie on the top and set aside. Fill the rest of the cookies.
• Melt the chocolate and butter in the top of a double boiler.
• Place a heavy zyploc bag inside a coffee mug and spoon the melted chocolate into the bag.
• Close the zyploc and cut a tiny hole into one of the corners of the bag.
• Twist the bag and squeeze squiggles on the top of the filled cookies.

*1 square =1 oz = 1/3 cup chocolate chips



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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