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Hungarian Walnut And Sour Cream Cookies

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ready in: 1-2 hrs
serves/makes:   30

recipe id: 77015

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1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1 teaspoon orange zest
1 teaspoon vanilla extract
6 tablespoons sour cream
3/4 cup finely chopped walnuts


1 1/4 cup finely chopped walnuts
1/4 cup sugar
Vanilla sugar for sprinkling*


Combine the flour, baking powder, salt and cloves and set aside.

Using a handheld mixer, beat the butter with the sugar, egg, zest and vanilla until smooth and well combined. On low speed, stir in the sour cream and scrape the bowl well. Using a wooden spoon or a fork, stir and fold in the dry ingredients. Add walnuts and mix thoroughly. Refrigerate dough 1 hour or longer in a covered mixing bowl for easier handling.

Adjust the rack to the center position and preheat the oven to 325 degrees. Line cookie sheets with regular aluminum foil. Make the coating by combining the chopped nuts with the sugar in a small bowl or on wax paper.

Make tablespoon-sized balls of dough and roll in the nut and sugar combination to coat completely while flattening each one into a chubby patty. Place on the baking sheet with 2 inches between each one. Bake 8 minutes. Reverse the pan so the back is in the front and bake 8 minutes longer. The cookies are done when a tester inserted comes out clean or they spring back when pressed. Cool the cookies in the pan on a wire rack 5 minutes. Remove the cookies to a wire rack for complete cooling.

Before serving, sift a shower of vanilla sugar over each cookie.

*To make vanilla sugar, split 2 whole vanilla beans and bury them in a canister of confectioner's sugar. Allow the sugar to age several days before using it. You can omit this step and use plain confectioner's sugar.

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Nutritional data has not been calculated yet.

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