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The Hungarian Girl | December 3, 2011 | 7 Comments
Honey cookies also known as mézeskalácsare a traditional Christmas treat in Hungary and are often sold at festivals and markets. Similar to gingerbread, these cookies are made with honey andspices and are decorated with white sugar icing. This recipeis an adaptation from Nora Papp’s recipe, who is the creator and editor of Wise Lady, a blog about Hungarian food.
Hungarian Christmas Honey Cookies. Photo by Nora Papp.
Ingredients
Dough:
1/2 cup (113grams) unsalted butter
1/2 cup (115grams)granulated sugar
31/2 cups (435 grams) all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp unsweetened cocoa
5tbsp honey
2 largeeggs
Decoration:
1egg white
1 1/4 cup (275 grams) confectioners’ sugar
1 tsp lemon juice
Directions
Sift together flour, baking soda, and spices into a large bowl. Set aside.
Using an electric mixerbeat butter, sugar and eggs.
In a small pot over high heat, melt honey. Add to mixture and beat well, continue by adding the flour mixture gradually. If dough is too sticky, add more flour.
Gather into ball. Divide in halfandflatten into discs. Wrap each in plastic wrap andrefrigerate for at least 1 hour or until firm.
Preheat oven to 350 °F (180 °C) and line a standard baking sheet with parchment paper.
Hungarian Christmas Honey Cookies. Photo by Nora Papp.
On a lightly floured surface, roll dough until it’s 1/8-inch’s thick. Cutout desired shapes and place on baking sheet.
Bake cookies for about 8-10 minutes or until golden brown and firm to the touch.
For icing, beat egg whites until foamy. Add lemon juiceand beat again for 2 minutes. Add sugar gradually and beat until completely incorporated. If icing is too runny, add more sugar until smooth and creamy.
Put icing in a pastry bag fitted with a small plain round tip. Pipe designs on cookies. Let icing set completely at room temperature, about 1 hour.
Related posts:
- Traditional Gingerbread Cookies
- Linzer cookies
- Honey cake
- Vanillekipferl: Austrian sugar cookies
- Paprenjak
Tags: baking, Christmas, cookies, Gingerbread, honey cakes, hungarian, mézeskalács, Recipes
Category: Holidays, Recipes
About the Author (Author Profile)
Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.
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Related posts:
- Traditional Gingerbread Cookies
- Linzer cookies
- Honey cake
- Vanillekipferl: Austrian sugar cookies
- Paprenjak
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Last reply was 6 hours ago
Lizzy (Good Things)View22 hours ago
How wonderful! I just love these cookies. Thank you so much for sharing the recipe, I think I will have to make them before Christmas. I am of Hungarian origin too.
Reply
- A Canadian Foodie
View16 hours ago
NO ginger! How deceiving. I imagine they would be surprising and delicious. They are certainly gorgeous!
VReply
- Alice
View10 hours ago
These Cookies are wonderful!
Reply
- The Hungarian GirlSee AlsoVegetarian Nut Roast Pie
View5 hours ago
Thanks everyone! Happy Baking and Merry Christmas!
Reply
- Janet Kelley
View7 hours ago
Hello, I am just using this recipe. Two questions: should the butter and sugar be creamed before adding the eggs? why does the honey need to be melted and what does that mean exactly?
Thanks, Janet Kelley
Reply
- The Hungarian Girl
View6 hours ago
Hi Janet,
Yes, you should beat the butter and sugar before adding the eggs. As for melting the honey, it just makes it easier to mix into the dry ingredients. You can simply heat the honey in a small pot and then pour it directly into the mixture. Best of luck with your baking.
Reply
National Cookie Day 2012 – Cookie Recipe Links and News | Cookerati
View6 hours ago
[...] are some Hungarian Christmas Honey Cookies by the Hungarian [...]
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Janet Kelley« Exploring Transylvania: In search of the real Dracula
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