Hungarian Pogácsa Butter Cookies | The Atria Kitchen
Posted on November 26, 2014 by Taylor Rhea
My mom made these cookies and she could compete with any of today’s gourmet cooks. She had a pastry shop in Corona, Queens, New York and would stay up all night baking. She drove to deliver her baked goods the next day all by herself. Her baking was passed on to me, and it has been subsequently passed down to my daughters and granddaughters.
– Jeannette Weledniger, Atria on Roslyn Harbor resident (Pictured here with her granddaughters, Lara and Allie)
Prep Time: 10 minutes | Cook Time: 15 – 20 minutes | Servings: 24
|5 c. flour|
|1 lb. butter|
|1 c. sugar|
|2 eggs, whole|
|2 egg yolks|
|1 c. sour cream|
|1 tsp. baking powder|
|1/2 tsp. salt|
Blend flour and butter together. Add sugar, 2 whole eggs and 2 egg yolks and mix well. Add sour cream, baking powder and salt.
Roll dough on floured board about 1/4" thick. Using a round cookie cutter or a juice glass, cut the cookies; make crisscross marks on top of cookies with a fork.
Bake at 350ºF for about 15 – 20 minutes until golden brown.