Advertisement

Hungarian Isler cookies

Time 1 hour 20 minutes
Yields Makes about 2 dozen sandwich cookies
Hungarian Isler cookies
(Ricardo DeAratanha / Los Angeles Times)
1

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat together the butter and sugar. Slowly beat in the walnuts, rum and salt. Slowly beat in the flour. Cover and refrigerate the dough until well-chilled, at least 1 hour.

2

Heat the oven to 350 degrees. Remove the dough from the refrigerator and break off one-fourth of the dough; return the rest of the dough to the refrigerator so it stays chilled until rolling. Roll each portion of the dough to a thickness of 3 millimeters (a scant one-eighth of an inch); if the dough is a bit sticky, roll it under a layer of plastic wrap or dust the dough lightly with flour. Cut out rounds using a 2-inch cookie cutter. Place the rounds on a baking sheet and bake just until the edges start to turn brown, 10 to 12 minutes. Remove the cookies and cool on a rack.

3

To assemble the cookie sandwiches, spoon about 1 teaspoon raspberry jam in the center of half of one cookie and top with a second. Repeat with all of the cookies.

4

Melt the chocolate chips in the microwave using a glass microwave-safe container; stir the chips every 10 seconds until melted. The chocolate can also be melted in a metal bowl set over simmering water, stirring until all of the chips are melted. Place the melted chocolate into a piping bag or into a heavy, sealable plastic bag with one of the corners cut off, and glaze the cookies. Garnish with dark and white chocolate curls for an extra special treat.

5

Store the cookies in a tin container and place in a cool place at least overnight, to give the flavors time to develop.

Adapted from a recipe by Monika Csaszni.

Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.