Here’s a classic Hungarian recipe for Christmas Walnut Crescent Cookies (Hókifli) — delicate, buttery crescents dusted with powdered sugar, perfect for the holidays:
Ingredients
250 g (1 cup + 2 tbsp) unsalted butter, softened
80 g (1/3 cup) granulated sugar
1 tsp vanilla extract
1 pinch of salt
200 g (1 2/3 cups) all-purpose flour
50 g (1/2 cup) finely ground walnuts
Powdered sugar, for dusting
Instructions
Prepare the dough
In a mixing bowl, cream the softened butter with granulated sugar until light and fluffy.
Add vanilla extract and a pinch of salt, mixing well.
Gradually add flour and ground walnuts, kneading until you get a soft, smooth dough.
Shape the cookies
Preheat your oven to 175°C (350°F).
Divide the dough into small pieces and roll each piece into a small log about 5–7 cm long.
Gently curve each log into a crescent shape and place them on a baking sheet lined with parchment paper.
Bake
Bake in the preheated oven for 12–15 minutes, or until the edges just begin to turn golden.
Dust with sugar
Allow the cookies to cool slightly, then generously dust with powdered sugar while they are still slightly warm.
Serve & store
Let them cool completely before storing in an airtight container.
They taste even better after a day or two as the flavors meld together.
💡 Tips:
For a more intense walnut flavor, you can lightly toast the walnuts before grinding.
Handle the dough gently—overworking can make the cookies less tender.
You can also add a bit of cinnamon or vanilla sugar to the powdered sugar for extra holiday flavor.
If you want, I can also give you a step-by-step version with photos showing how to shape the perfect Hókifli crescents—it makes them look like bakery-quality cookies!
