in Eastern Europe, Hungary

Irénke Csók

updated

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Ingredients for 1 servings:

  • 250 g butter
  • 300 g flour
  • 3 egg yolks
  • 1 packet of vanilla sugar
  • 3 egg whites
  • 9 tbsp powdered sugar
  • 1 jar Nutella

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Hungarian Christmas cookies, makes about 50 pieces

Make a dough from the butter, flour, egg yolk, and vanilla sugar and chill. Then roll out and cut out small cookies. Beat the egg whites with the powdered sugar until creamy. Spread this mixture on each of the small cookies. Bake for about 15 minutes at 200°C (400°F). Be careful that the cookies don’t get brown! Once cooled, fill the cookies with Nutella and stick them together. Perhaps that’s why I love these cookies because they’re named after me, “Irenchen’s Kisses,” and come from my parents’ homeland. This is also my version with Nutella. I like the filling better than the original buttercream version.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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