Let's make a batch of these buttery cookies from Hungary with this Huszarcsok - Hungarian Thumbprint Cookies recipe! These cookies are made with a shortbread style dough, filled with a sweet and fruity jam and topped with a crunchy walnut coating.
Our easy-to-follow recipe guide will show you how to create this delicious dessert in the comfort of your own home. Perfect for any occasion, these cookies are a great way to enjoy a taste of Hungary on your dessert table.
Why you’ll love these
Unique twist on a classic cookie
Our Hungarian Thumbprint Cookies put a unique twist on a classic cookie recipe. With the addition of sweet jam or fruit preserve filling, these cookies are a delightful surprise for anyone who tries them.
Perfect for any occasion
These thumbprint cookies are perfect for any occasion - from holiday cookie trays to afternoon tea parties. Their classic shape and fruity filling make them a great addition to any dessert table.
Easy to make
Our step-by-step guide makes it easy to create these delicious cookies in your own kitchen. With simple ingredients and easy-to-follow instructions, you can whip up a batch of Hungarian Thumbprint Cookies in no time! Plus, their unique appearance will make it look like you spent hours in the kitchen.
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.
Equipment needed to make this
Mixing bowl: A medium mixing bowl is needed to create your cookie dough.
Hand or stand mixer: To whip the dough, this is best done with a mixer to get as much air as possible into the moist ingredients.
Greaseproof paper: Lining your baking tray will make getting the cookies off easy.
Pastry brush: To coat your cookies in the egg white.
Shallow bowl: To dip the cookies into the walnuts.
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.
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How to make Hungarian Thumbprint Cookies:
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.
These classic Hungarian Thumbprint Cookies are made with a tender buttery dough, filled with a sweet and fruity jam, and topped with a crunchy walnut coating.
150 grams / 5.3 ounces butter, room temperature
75 grams / ¾ cup confectioner’s/icing sugar
1 teaspoon vanilla extract
2 medium egg yolks, room temperature
2 teaspoons lemon peel, finely chopped
235 grams / 1 ⅓ cups + 2 tablespoons plain flour
1 medium egg white, room temperature
40 grams / 1.41 ounces raw walnuts, finely chopped
75 grams / 2.65 ounces apricot jam
- 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!
Adapted from nosalty-hu
- Calories: 139 calories per cookie
Keywords: butter cookies, hungarian baking