Hungarian Butter Cakes

Name: Hungarian Butter Cakes
Prep time: 24 h
Cook time: 20 min
Total time: 24 h 20 min
Yield: 26 serving(s)
Ingredients: 4 cups flour; 1/2 teaspoon salt; 1/2 cup sugar; 1 1/2 teaspoons baking powder; 1/2 cup butter; 1/2 cup lard; 4 egg yolks, beaten; 1 cup sour cream; 1/2 lemon, juice and rind of; 2 cups walnuts, finely ground; 1/2 cup sugar; 3 egg whites; 1/2 fresh lemon rind, grated

Submitted by Dienia B.

"Secrets of Hungarian Cooking. Goldie Michael says these keep well and they have a star by them."

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Ready In:: 24hrs 20mins
Ingredients:: 13
Serves:: 26

ingredients

4 cups flour
¹⁄₂ teaspoon salt
¹⁄₂ cup sugar
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ cup butter
¹⁄₂ cup lard
4 egg yolks, beaten
1 cup sour cream
¹⁄₂ lemon, juice and rind of
Filling
2 cups walnuts, finely ground
¹⁄₂ cup sugar
3 egg whites
¹⁄₂ fresh lemon rind, grated

directions

Mix flour, salt, sugar, and baking powder together.
Work in the butter and lard as for pie dough.
Add beaten egg yolks, sour cream, lemon juice and rind.
Cut dough into four pieces.
Place dough in a good bowl, cover, and place in refrigerator overnight.
In the morning, on a floured board, roll out dough, one piece at a time, into 3-inch squares.
Fill with nut filling or with jam.
Bake on an ungreased baking sheet for 25 30 minutes in a 350 degree Fahrenheit oven.
Filling:
Mix the walnuts, sugar, egg whites and lemon rind together.