👩🍳 Instructions:
- Prepare the batter
- Cream together butter and sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Stir in the lemon zest.
- Add dry ingredients
- Sift flour, baking powder, and salt together.
- Fold into the butter mixture gently to form a smooth batter.
- Bake
- Preheat oven to 180 °C / 350 °F.
- Grease and flour a baking pan (about 9×13 inch).
- Spread batter evenly in the pan.
- Bake for 20–25 minutes, until lightly golden and a toothpick comes out clean.
- Shape
- While still warm, cut into crescent shapes with a cookie cutter (or into diamonds/squares for ease).
- Finish
- Dust with powdered sugar before serving.
👉 These cookies are meant to be delicately soft and lemony, not overly sweet.
👉 Some Hungarian grandmothers add a drop of vanilla along with the lemon zest for a rounder flavor.
Would you like me to also share the chocolate-dipped version of Kossuth cookies (a more modern twist that some Hungarian bakeries make)?
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