Mix the dough: In a large bowl or food processor, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in sour cream, egg yolk, vanilla, and sugar (if using) until a soft dough forms.
Chill: Wrap the dough in plastic and refrigerate for at least 1 hour, or overnight for best flavor and handling.
Roll and cut: On a lightly floured surface, roll the dough to about ¼-inch thickness. Cut into rounds, squares, or traditional crescent shapes.
Optional filling: If filling, place a small dollop of jam or nut filling in the center and fold/roll the dough gently around it. Seal the edges lightly.
Bake: Place cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes, or until just lightly golden on the edges.
Cool and dust: Let cool slightly, then dust generously with powdered sugar.
🍯 Variations:
Add a bit of lemon zest to the dough for a bright twist.
Fill with ground walnut and sugar paste for a traditional Hungarian-style nut roll.
Want them plainer? Skip the filling — they’re still buttery and delicious solo!
Would you like a vintage-style recipe card design or to pair this with a cup of homemade Hungarian hot chocolate for a cozy post?
