Hungarian Cold Dough Nut Cookies

Traditional, melt-in-your-mouth walnut cookies

Hungarian Cold Dough Nut Cookies—known in many homes as hideg tészta diós sütemény—are a beloved old-world pastry found at holidays, weddings, and family gatherings. These cookies are named for the chilled dough used to achieve their famously tender, almost shortbread-like texture. Filled with finely ground walnuts and gently sweetened, they melt on the tongue while delivering rich nutty flavor.

Unlike crisp cookies, these are soft, delicate, and elegant. They are typically filled with walnut cream or rolled with nuts and dusted with powdered sugar. This recipe honors the traditional Hungarian method while keeping the steps clear and approachable for modern home bakers.

Ingredients (Makes 30–36 cookies)

Cold Dough

250 g (2 cups) all-purpose flour
200 g (¾ cup + 2 tbsp) unsalted butter, cold and cubed
60 g (½ cup) powdered sugar
2 large egg yolks
2 tbsp sour cream
1 tsp vanilla extract
Pinch of salt

Walnut Filling

200 g (2 cups) finely ground walnuts
100 g (½ cup) granulated sugar
1 tsp ground cinnamon
60 ml (¼ cup) warm milk
1 tsp vanilla extract

To Finish

Powdered sugar, for dusting

Instructions

Step 1: Prepare the Cold Dough

In a large bowl, combine flour, powdered sugar, and salt. Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles coarse crumbs.

Add egg yolks, sour cream, and vanilla. Gently knead just until a soft dough forms. Do not overwork.

Shape into a flat disc, wrap tightly, and refrigerate for at least 2 hours, preferably overnight.

Why chilling matters: Cold dough ensures delicate layers and prevents spreading.

Step 2: Make the Walnut Filling

In a bowl, mix ground walnuts, sugar, and cinnamon. Stir in warm milk and vanilla until a thick, spreadable paste forms. Set aside to cool completely.

Step 3: Roll and Fill

Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.

Roll the chilled dough on a lightly floured surface to about 3 mm (⅛ inch) thick. Cut into rectangles or squares.

Place a teaspoon of walnut filling along one edge of each piece. Roll tightly into logs, sealing gently.

Step 4: Bake

Place cookies seam-side down on prepared trays. Bake for 12–15 minutes, just until set. The cookies should remain pale, not browned.

Remove from oven and allow to cool slightly on the tray.

Step 5: Finish

While still warm, dust generously with powdered sugar. Cool completely before storing.

Texture & Flavor

Extremely tender crumb from cold butter and egg yolks
Rich walnut filling with subtle cinnamon warmth
Light sweetness that never overwhelms

These cookies are refined rather than heavy—perfect with coffee or tea.

Traditional Tips from Hungarian Kitchens

Always use real butter, never margarine
Keep dough cold at all times
Do not brown the cookies—pale equals tender
Finely grind walnuts for smooth filling

Variations

Vanilla sugar dusting: Use vanilla-infused powdered sugar
Chocolate drizzle: Lightly drizzle melted dark chocolate
Hazelnut version: Replace walnuts with hazelnuts
Apricot filling: Substitute thick apricot jam for a fruit twist

Serving Suggestions

Serve Hungarian cold dough nut cookies:

With espresso or strong coffee
As part of a holiday cookie tray
Alongside tea and fruit preserves

They pair beautifully with lightly sweetened drinks.

Storage

Store in an airtight container for up to 7 days
Flavor improves after 24 hours
Freeze unbaked rolls for up to 2 months

Cultural Note

These cookies are deeply rooted in Hungarian baking tradition, passed down through generations. Their simple ingredients reflect countryside baking, while the method showcases refined pastry skill.

Final Thoughts

Hungarian Cold Dough Nut Cookies are proof that elegance comes from simplicity. Delicate, buttery, and filled with walnut richness, they are timeless cookies worthy of any celebration—or a quiet afternoon treat.