Ingrédients pour Kossuth Kifli Hungarian Cakey Cookie Aka Half Moons
- Unsalted Butter
- 1 1/2 cups granulated sugar
- Eggs
- Vanilla Extract
- Lemon, Rind Of
- Lemon, Juice Of
- 2 teaspoons baking powder
- 3 cups all-purpose flour, plus more for dusting
- Walnuts
- Powdered sugar, for dusting
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Comment préparer Kossuth Kifli Hungarian Cakey Cookie Aka Half Moons
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Beat until the mixture is fluffy.
- Stir in the vanilla extract, lemon zest, and lemon juice. Mix until combined.
- In a separate bowl, whisk together the baking powder and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
- Gently fold the egg whites into the batter until just combined.
- Spread the batter evenly into the prepared pan.
- Sprinkle the top evenly with the chopped walnuts.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack until it shrinks away from the sides.
- Once completely cooled, use a small (approximately 2-inch) round cookie cutter, dipped periodically in powdered sugar to prevent sticking, to cut out circles. Cut another circle halfway down the first to create two crescents and an oval scrap.
- Remove the crescents from the pan and repeat with the remaining cake.
- Dust the cooled crescents with powdered sugar.
- Store in an airtight container for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
618g
Fat
350g
Carbs
82g
