Hungarian Nut Nuggets Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers.

Steps:

• In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

Steps:

• Place flour, white sugar, salt, and yeast into the bowl of a stand mixer. In a bowl, whisk together egg, melted butter, warm milk, and vanilla extract; pour into the flour mixture. Using dough hook attachment, mix on low until the flour is moistened and a dough forms, then increase speed to medium, and continue kneading until smooth and elastic, 4 to 5 minutes.
• Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 1 1/2 hours.
• Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces. Roll each piece into a 1/3 inch thick rectangle. Brush each square with melted butter. Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.
• Roll each firmly into a log, pinch the ends closed, and tuck them underneath. Place each into a greased, glass loaf pan. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush the tops of the loaves with melted butter, then bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.

Steps:

• In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
• Form into balls (or nuggets) by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
• Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
• Watch them so they do not burn.
• Cool and roll in powdered sugar.
• Store in cool place until serving.

Steps:

• Mix margarine and cottage cheese.
• Add flour until well-mixed and smooth dough forms.
• Cover and refrigerate overnight, or at least a couple of hours.
• (Shape into walnut-sized balls before or after chilling).
• Roll each ball on floured board to the size of a small saucer.
• (You can mix some sugar with the flour for rolling).
• Make filling by mixing sugar and nuts in blender or food processor till finely chopped.
• Place TSP.
• of filling in center of circles.
• Fold circles in half and seal.
• Form into crescents.
• Sprinkle with sugar and place on ungreased baking sheets.
• Bake at 375 for 15-20 minutes or until golden.
• ***NOTE:You may need to make more filling.
• Also, you may adjust the size of the dough circles too for different sized cookies.
• If you do this, you may need to adjust baking time too!

Steps:

• Combine chicken with parsley, Parmesan cheese, bread crumbs, salt, pepper, marjoram, and egg whites. Refrigerate for 1 hour or until firm enough to shape. Form into 1-inch round nuggets.Soup:*In large kettle, sauté chicken nuggets in hot oil until golden. Add mushrooms, and onions sauté for 3 minutes. Add lemon juice, salt, oregano, and pepper mix well. Stir in chicken broth and heat to boiling reduce heat and add macaroni. Cook until chicken nuggets are done and carrots are tender, 15 to 20 minutes. Taste for seasoning. Serve garnished with chopped parsley and sprinkle with Parmesan cheese.Garnish:*

Steps:

• Preheat oven to 325°. Cream butter and sugar; add extracts. Gradually add flour and salt. Stir in nuts. Shape into 1-1/4-in. balls; place on ungreased baking sheets. Flatten slightly with fingers. , Bake until the bottoms are lightly browned, about 25 minutes. Cool on a wire rack. When cool, sprinkle with confectioners' sugar.