Ah, you mean those classic Hungarian cold dough nut cookies—delicate, nutty, and made from a dough that doesn’t need to be baked immediately (hence “cold dough”). These are often called “Diós Keksz” in Hungary. They’re perfect for holidays or tea time!
Here’s a traditional recipe:
Hungarian Cold Dough Nut Cookies (Diós Keksz)
Ingredients
- 200 g (1 cup) unsalted butter, softened
- 100 g (½ cup) sugar
- 1 tsp vanilla extract
- 1 large egg
- 250 g (2 cups) all-purpose flour
- 100 g (1 cup) ground walnuts (or hazelnuts)
- Pinch of salt
Optional for finishing: powdered sugar for dusting
Instructions
- Make the dough
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Mix in flour, ground nuts, and salt until a soft dough forms.
- Chill
- Wrap dough in plastic wrap and refrigerate at least 1 hour.
- Cold dough is easier to roll and cut.
- Shape cookies
- Roll dough into small balls (about 1 inch).
- Place on a parchment-lined baking sheet.
- Flatten slightly with a fork or glass.
- Bake
- Preheat oven to 350°F (175°C).
- Bake 12–15 minutes until edges are lightly golden.
- Cool completely on a wire rack.
- Optional finishing
- Dust with powdered sugar once cooled for extra sweetness and presentation.
Notes / Tips
- You can swap walnuts for hazelnuts or almonds.
- These cookies store well in airtight containers for 1–2 weeks.
- For a festive touch, dip half in chocolate or sprinkle with cinnamon sugar.
If you want, I can also give you a “no-roll, freezer-friendly” version that’s perfect for making a big batch quickly—still nutty, still tender, still very Hungarian.
Do you want me to do that?
