Huszarcsok - Hungarian Thumbprint Cookies are made with a shortbread style dough, filled with a sweet and fruity jam and topped with a crunchy walnut coating for an ideal batch either on their own or as part of a cookie box.
Table of Contents
What are Hungarian Thumbprint Cookies?
Hungarian Thumbprint Cookies, also known as Huszarcsok, are traditional Hungarian treats. These cookies have a buttery texture, a nutty flavor from ground walnuts or almonds, and a sweet jam filling.
Ingredients and substitutions for Hungarian Thumbprint Cookies
- Butter: Unsalted butter was used here to better control the salt in the cookies, though if you only have salted on hand that works too, though might want to add less salt to the dough.
- Egg: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Sugar: Confectioner's or icing sugar is used here for it's fine texture that helps give our cookies their melt-in-your-mouth texture and cannot be substituted for the same results with any other sugar.
- Flour: Plain or all purpose flour works best here for a nice light crumb.
- Walnuts: A nice light nuttiness comes from walnuts, though you could replace with another nut for a less traditional take.
- Vanilla extract: The flavor powerhouse that give depth of flavor to our cookies.
- Jam: The jam in the recipes researched were all apricot, though you could replace with one you prefer.
See recipe card for quantities.
How to make Hungarian Thumbprint Cookies:
Step 1: Beat: Place the butter, sugar and vanilla extract and beat until pale and fluffy.
Step 2: Fat and flavor: Add the egg yolks and lemon peel and beat until combined.
Step 3: Cookie dough: Toss in the flour and combine until no dry portions remain in the edges of your bowl.
Step 4: Scoop and press: Up cookie portions and place 6-8 onto your baking tray. Pressing an indent into the center of the cookies with your thumb.
Step 5: Brush: The egg white over the top of the cookie and press into your walnuts.
Step 6: Bake: Until lightly golden.
Step 7: Fill: Spoon the jam into the center of the cookies.
Step 8: Rest: For several hours or preferably overnight before serving.
Step 9: Enjoy: Dig in!
FAQ's for the best Hungarian Thumbprint Cookies
Definitely! While traditional Hungarian recipes often use fruity jams like apricot, raspberry, or strawberry, you can get creative and experiment with different flavors. Try using chocolate ganache, caramel, or even nut butter for a unique twist on these delightful cookies.
Absolutely! Once baked and cooled, place the unfilled cookies in an airtight container or freezer bags and store them in the freezer for up to 2 months. Thaw them at room temperature before serving.
Yes! Simply use a gluten-free flour blend in place of all-purpose or plain flour and ensure that any additional ingredients, such as baking powder or nuts, are also gluten-free. This allows people with gluten sensitivities or dietary restrictions to enjoy these delicious cookies.
More buttery cookies you'll love!
Hungarian Thumbprint Cookies
Ingredients
- 150 grams / 5.3 ounces butter room temperature
- 75 grams / ยพ cup confectionerโs/icing sugar
- 1 teaspoon vanilla extract
- 30 grams / 2 medium egg yolks room temperature
- 4 grams / 2 teaspoons lemon peel finely chopped
- 235 grams / 1 โ cups + 2 tablespoons plain flour
- 30 grams / 1 medium egg white room temperature
- 40 grams / 1.41 ounces raw walnuts finely chopped
- 75 grams / 2.65 ounces apricot jam
Instructions
- Preheat your oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter, sugar and vanilla extract into a bowl and beat on medium until pale and fluffy.
- Add the egg yolks and lemon peel and beat until combined.
- Toss in the flour and beat until a dough is formed and no dry portions remain in the base or edges of your bowl.
- Divide the dough equally into cookie portions and place 6-8 onto your baking tray with 1 inch gap between.
- Press an indent into the center of the cookies with your thumb.
- Brush the egg white over the top of the cookie and press into your walnuts.
- Repeat with the remaining cookies.
- Bake until lightly golden, approximately 20 minutes.
- Remove and allow to cool for 5 minutes before transferring to a cooling rack.
- Spoon the jam into the center of the cookies and allow to rest for several hours or preferably overnight before serving.
- Dig in!
Video
Notes
- Sugar: Confectioner's or icing sugar is used here for it's fine texture that helps give our cookies their melt-in-your-mouth texture and cannot be substituted for the same results with any other sugar.
- Walnuts: A nice light nuttiness comes from raw walnuts, though you could replace with roasted walnuts or even hazelnuts for a less traditional take.
- Jam: The jam in the recipes researched were all apricot, though you could replace with one you prefer.
- Scoop: The size of the scoop used here is 4cm or 1.57 inches to create the perfect small scoop. If you don't have one this size a great substitute would be a tablespoon which would create a similar sized cookie.
Nutrition
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