👨🍳 Instructions:
1. Make the dough:
- In a large bowl, cut butter into flour using your fingers or a pastry cutter until crumbly.
- Add egg yolks, sour cream, sugar, vanilla, lemon zest, and salt.
- Mix and knead gently until dough comes together.
- Wrap and chill in the fridge for at least 1 hour.
2. Prepare the filling:
- Mix ground walnuts, sugar, and cinnamon in a bowl.
- Stir in just enough warm milk to form a spreadable paste—not too wet.
- Add honey or jam if desired for richness.
3. Shape the cookies:
- Preheat oven to 180°C (350°F).
- Roll out dough on a floured surface to ~3 mm (⅛ inch) thick.
- Cut into squares (about 2.5 inch / 6 cm).
- Place a small line of walnut filling on one edge and roll into mini logs.
- Or roll into crescents (patkó) for a traditional look.
4. Bake:
- Place on parchment-lined baking sheet.
- Bake for 15–18 minutes, until lightly golden.
5. Optional Finish:
- Dust with powdered sugar once cooled.
- Dip ends in melted chocolate for a festive touch.
📝 Tips:
- Use very finely ground walnuts for the best texture.
- Dough should be cold while rolling to avoid stickiness.
- These cookies freeze well and taste even better the next day!
Would you like a poppy seed version (mákos) or a printable recipe card (PDF/DOCX)?
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