Marilyn Buhl's Hungarian Cookie Bars Recipe

Name: Marilyn Buhl's Hungarian Cookie Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 c. flour; 4 teaspoon baking pwdr; 2 teaspoon baking soda; 1/4 teaspoon salt; 1 c. sugar; 1/2 pound butter; 2 tbsp. vegetable oil; 4 egg yolks, beaten; 1/2 pt. lowfat sour cream; 1 teaspoon vanilla; 2 1/2 c. walnuts, grnd; 1/2 c. sugar; Apricot jam (or possibly other jam to your liking)

Servings: persons

5 c. flour
4 teaspoon baking pwdr
2 teaspoon baking soda
1/4 teaspoon salt
1 c. sugar
1/2 pound butter
2 tbsp. vegetable oil
4 egg yolks, beaten
1/2 pt. lowfat sour cream
1 teaspoon vanilla
2 1/2 c. walnuts, grnd
1/2 c. sugar
Apricot jam (or possibly other jam to your liking)

1
Mix first 5 ingredients.
2
Cut in butter.
3
Add in vegetable oil, egg yolks, lowfat sour cream and vanilla.
4
Mix well.
5
Divide dough into 3 parts.
6
Roll first piece to thickness of pie crust.
7
Place in ungreased cookie sheet (let dough come up 1/3 around sides).
8
Combine nuts and remaining 1/2 c. sugar and spread all but a handful over first layer of dough.
9
Roll out second piece, place over nuts, then spread with jam.
10
Roll out third piece of dough, cut in strips and criss-cross on top of jam and nuts.
11
Bake at 350 degrees for 30 min or possibly till dough is browned.
12
Cut after cooling.

3065

kcal

Calories

166

Fat

341

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 c. flour, 4 teaspoon baking pwdr, 2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Marilyn Buhl's Hungarian Cookie Bars Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!