Flaky Hungarian Cookies

• 4 cups flour
• 1 teaspoon baking powder
• 1 cup cold water
• 1 tablespoon vinegar
• 2 egg yolks
• Butter Mixture
• 1 cup margarine
• 1 tablespoon lard
• 4 tablespoons flour
• Nut Filling
• 1 lb walnuts
• 3 egg whites
• 1/2 cup sugar
• 1/2 fresh lemon rind
• Pot Cheese Filling
• 1 lb dry curd cottage cheese
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 eggs
• Canned Poppy Seed Filling
• 1/4 lb ground poppy seed
• 1/2 cup sugar
• 1 cup milk
• 2 teaspoons butter
• 2 teaspoons fresh lemon rind
• Apricot Filling
• 1/2 cup dried apricot
• 1/2 cup sugar (to taste)
• 1/2 cup drained crushed pineapple (optional)

1. DOUGH:
2. Mix and blend flour, baking powder, water, vinegar, and egg yolks until dough comes clean of hands. Chill.
3. Butter Mixture:
4. Mix margarine, lard and flour together and allow it to soften.
5. When dough is chilled, roll it out and spread with butter mixture; fold dough and refrigerate.
6. Repeat this process 4 times; next day, cut the dough into squares with a hot knife.
7. Fill with chosen filling.
8. Bake at 375 degrees Fahrenheit.
9. Nut Filling:
10. Grind nuts.
11. Beat egg whites until stiff but still moist.
12. Fold in sugar and nuts carefully.
13. Add lemon rind.
14. Pot Cheese filling:
15. Mash cottage cheese with fork.
16. Add sugar, salt and eggs. Mix very well.
17. Poppyseed Filling:
18. Cook poppy seeds, sugar, milk, and butter until thick, for 10 to 15 minutes on low flame.
19. Add lemon rind.
20. Cool well before using.
21. Apricot Filling:
22. Cook dried apricots until tender; mash and add sugar to taste.
23. Drained crushed pineapple may be added.

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Taken from www.food.com/recipe/flaky-hungarian-cookies-124095 (may not work)