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hungarian cookie treasures

(6 ratings)
Blue Ribbon Recipe by
Donna Bardocz
Howell, MI

My husband is 1/2 Hungarian and I was the lucky recipient of a lot of his family recipes because I liked to bake. This was one that I've changed up a bit to make it my own. It is so simple with only 6 ingredients. And you can add the jam or preserves of your liking, or sub a nut filling too. Dress it up with powdered sugar, frosting, or serve them plain. No matter what, you can bet they will get rave reviews with their buttery taste.

Blue Ribbon Recipe

This is an old-fashioned cookie, but it's more like a mini-pie in cookie form. The dough's slightly sweet but the sweetness mostly comes from the jam and powdered sugar. The jam's a little surprise inside the soft and chewy cookie. They're a little time-consuming to make, but are very tasty and would be a welcome addition to any cookie exchange.

— The Test Kitchen @kitchencrew
(6 ratings)
yield serving(s)
prep time 1 Hr 20 Min
cook time 10 Min
method Bake

Ingredients For hungarian cookie treasures

  • 8 oz
    cream cheese, softened
  • 2 c
    real butter, softened
  • 1 c
    granulated sugar
  • 5 c
    all-purpose flour
  • 1-1/2 c
    jam or preserves of choice (or nut filling)
  • 1 c
    powdered sugar, for dusting

How To Make hungarian cookie treasures

Test Kitchen Tips
Don't over-chill the dough. We found it easier to work with closer to room temperature.
  • Mixing cream cheese, butter, and sugar.
    Using a stand mixer with the paddle attachment, combine the cream cheese, butter, and sugar. Mix on medium speed until well blended.
  • Slowly adding flour.
    Add the flour, one cup at a time, mixing until evenly incorporated. Remove the dough from the mixer and press it into a ball. Wrap in plastic and allow to rest in the refrigerator for 1 hour.
  • Rolling out dough on the counter.
    Preheat the oven to 375 degrees F. Sprinkle some powdered sugar on a smooth countertop or pastry board and roll dough out to approx 1/4 inch-thick sheets. Cut the dough into 2-inch circles. Re-roll excess dough as needed.
  • Adding jam to the center of the cut-out dough.
    Place 1 teaspoonful of jam or preserves in the center of half the circles.
  • Using a fork to seal the cookies.
    Wet the cookie edges around the jam or preserves with your finger. Then place a second circle over the jam or preserves and firmly press down around the edges to encompass the jam or preserves. Take a fork around the perimeter to seal the jam or preserves in tightly (like you would for a pie crust). Repeat this process until you have used up all the dough.
  • Baking the cookies in the oven.
    Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes or until cookies begin to brown.
  • Cookies cooling on a wire rack.
    Remove from the oven and place onto cookie racks.
  • Cookies dusted with powdered sugar.
    If desired, dust cookies with powdered sugar.
  • Extra cookies in an air-tight container.
    These cookies keep well in the freezer for long-term storage. However, they should be stored in an airtight container in the refrigerator when completely cooled.