Ah, you mean Hókifli—the classic Hungarian crescent-shaped Christmas cookies dusted with powdered sugar. Soft, buttery, and nutty, they’re a holiday favorite! Here’s a traditional recipe:
Ingredients (makes about 24–30 cookies)
250 g (1 cup + 2 tbsp) unsalted butter, softened
100 g (1/2 cup) sugar
1 egg yolk
1 teaspoon vanilla extract
300 g (2 1/2 cups) all-purpose flour
100 g (1 cup) finely ground walnuts
Pinch of salt
Powdered sugar for dusting
Instructions
Make the dough:
In a bowl, cream together the butter and sugar until light and fluffy.
Mix in the egg yolk and vanilla extract.
In a separate bowl, combine flour, ground walnuts, and salt. Gradually add this to the butter mixture and knead until it forms a smooth, soft dough.
Shape the cookies:
Divide dough into small pieces. Roll each piece into a small log or cylinder (about 5–6 cm / 2 inches long).
Gently bend into a crescent shape.
Bake:
Preheat oven to 180°C (350°F).
Place cookies on a baking sheet lined with parchment paper.
Bake for 12–15 minutes, until the edges are lightly golden but not browned.
Dust with powdered sugar:
While still warm, roll or dust the cookies generously with powdered sugar. Let cool completely.
Tips for Perfect Hókifli
Use soft butter at room temperature for easier mixing.
Don’t overbake—the cookies should be pale, soft, and melt-in-your-mouth.
You can also mix half walnuts and half almonds for a slightly different flavor.
If you want, I can give you a quick version that’s faster to make but still authentic, perfect for last-minute holiday baking.
