A Hungarian holiday cookie.

Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour.

    Advertisement
  • Turn into a ball, cover and let stand at room temperature for 2 hours.

  • Preheat oven to 375 degrees F (190 degrees C).

  • To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart.

  • Bake for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. (May be found in bulk food stores). Repeat with remaining cookies. Cool cookies completely.

  • Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry.

Nutrition Facts

220.2 calories; 2.4 g protein; 28.3 g carbohydrates; 51.7 mg cholesterol; 2.7 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2009
These were really easy to make for my 6 year old daughter and I. We went a little overboard with the melted chocolate... we dipped each cookie until it was half covered!!! We also made our own vanilla sugar: 1/2 cup white sugar 1/4 tsp vanilla extract in a freezer bag. we let the mixture dry while the dough was sitting. The sugar became clumpy so we crushed it back to granulated form. It worked perfectly! Great recipe! Read More
(13)

Most helpful critical review

Rating: 3 stars
10/09/2008
For those who have no vanilla sugar see note below from Allrecipes! vanilla sugar Wonderfully fragrant and flavorful sugar made by burying vanilla beans in granulated or confectioners' sugar-usually in the proportion of two beans for each pound of sugar. The mixture is stored in an airtight container for about a week before the vanilla bean is removed. The result is a delicious and perfumy sugar that can be used as an ingredient or decoration for baked goods fruit and other desserts. Vanilla beans may be reused in this fashion for up to 6 months. Read More
(19)
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/02/2009
These were really easy to make for my 6 year old daughter and I. We went a little overboard with the melted chocolate... we dipped each cookie until it was half covered!!! We also made our own vanilla sugar: 1/2 cup white sugar 1/4 tsp vanilla extract in a freezer bag. we let the mixture dry while the dough was sitting. The sugar became clumpy so we crushed it back to granulated form. It worked perfectly! Great recipe! Read More
(13)
Rating: 3 stars
10/09/2008
For those who have no vanilla sugar see note below from Allrecipes! vanilla sugar Wonderfully fragrant and flavorful sugar made by burying vanilla beans in granulated or confectioners' sugar-usually in the proportion of two beans for each pound of sugar. The mixture is stored in an airtight container for about a week before the vanilla bean is removed. The result is a delicious and perfumy sugar that can be used as an ingredient or decoration for baked goods fruit and other desserts. Vanilla beans may be reused in this fashion for up to 6 months. Read More
(19)
Rating: 5 stars
01/02/2009
These were really easy to make for my 6 year old daughter and I. We went a little overboard with the melted chocolate... we dipped each cookie until it was half covered!!! We also made our own vanilla sugar: 1/2 cup white sugar 1/4 tsp vanilla extract in a freezer bag. we let the mixture dry while the dough was sitting. The sugar became clumpy so we crushed it back to granulated form. It worked perfectly! Great recipe! Read More
(13)
Advertisement
Rating: 5 stars
01/21/2008
These were great and easy to make Read More
(9)
Rating: 4 stars
02/16/2007
This is a really good recipe. My boyfriend was in charge of cooking for our dinner club and suggested that we make Hungarian food. He said these tasted just as good as in Hungary. They went well with the Hugarian Goulash I recipe. I couldn't stop eating them and my sister's family enjoyed them as well. They also look really pretty arranged on a plate. Try them! Read More
(9)
Rating: 5 stars
12/15/2007
My grandma used to make several different types of Hungarian cookies and these took me right back to her kitchen! They are fun to do with the kids because they can help with several of the steps. I am using them for a Christmas cookie exchange! They are delicious!!!! Read More
(8)
Advertisement
Rating: 5 stars
11/09/2007
I found this recipe here a couple years ago. I was baking cookies for gifts for our family and wanted to find recipes that matched all our different ethnic heritages. My parents are each about 1/2 Hungarian so my sisters and I are as well so it was nice to find some Hungarian recipes. These were so melt-in-your-mouth good. Really. I'm thinking of using this recipe for a cookie exchange coming up. The hardest part was coming up with the vanilla sugar. We don't live in an area where it's easy to find ready-made so I had to find an easy recipe. But the flavor of the cookies is really good! Read More
(5)
Rating: 5 stars
09/02/2008
These were wonderful and easy! Little mouthfuls of vanilla-cookie-awesomeness. I dipped them in dark chocolate and didn't have any vanilla sugar but used regular granulated sugar. That worked great and they tasted wonderful! Great recipe. Read More
(5)
Rating: 4 stars
11/11/2009
This was a really easy really yummy cookie!: It tastes good with or without the chocolate dipping. The only problem I had was making it thin enough. Read More
(4)
Rating: 5 stars
07/06/2010
SOOOO GOOD. If you like Walkers Shortbread you'll like these. I make them when I make meringue cookies so I have a use for the egg whites. Read More
(4)