VIENNA TEA COOKIES
Honorable Mention - Contest Recipe 2007! Create bakery-style bars with easy layers of baked sugar cookie dough and apricot preserves.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 28
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch pan with cooking spray.
- In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.
- In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until dough forms. Press dough in pan to cover bottom.
- Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes. Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles. Cool 30 minutes. With spatula, transfer pieces to a cutting board.
- Meanwhile, in food processor or blender, process jam until smooth. In small bowl, reserve 2 teaspoons of processed jam; set aside. Spread remaining jam on top side of 2 rectangles. Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.
- Sprinkle 1 tablespoon of the powdered sugar over each rectangle. Add remaining powdered sugar and the water to reserved jam; stir until smooth. Place in small food-storage plastic bag; seal bag. Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern. Let stand 30 minutes to set.
- Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles. Cut each rectangle into seven 2 1/2x1-inch bars. Store covered at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 13 g, TransFat 1 g
VIENNA BARS
I got this recipe from Thru the Grapevine, a cookbook put out by the Junior League of Elmira. This cookie is said to have been Ronald Reagan's favorite cookie. Try it yourself and see why! These can be made ahead and frozen.
Provided by Whisper
Categories Bar Cookie
Time 1h15m
Yield 3 dozen bars
Number Of Ingredients 8
Steps:
- In large bowl, combine butter with 1/2 cup sugar and mix until creamy.
- Beat in salt and egg yolks.
- Gradually add flour.
- When dough becomes hard to work, knead it with fingers until smooth.
- Spread dough into greased 17x12 jellyroll pan.
- Bake at 350°F for 15-20 minutes, or until lightly browned.
- Remove from oven, cool slightly, and spread evenly with jam.
- Set pan aside.
- In a deep bowl, beat egg whites with electric mixer at top speed until stiff peaks form.
- Blend in nuts and remaining sugar.
- Spread egg mixture over jam, going right to the end of the pan.
- Return pan to oven and bake for another 25 minutes.
- Remove from oven and cool 15 minutes.
- While still warm, cut into bars or squares.
Nutrition Facts : Calories 2058.9, Fat 112.5, SaturatedFat 46.4, Cholesterol 302.5, Sodium 1919.7, Carbohydrate 240.1, Fiber 11.6, Sugar 130.7, Protein 34
VIENNA BARS
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.In a large bowl, mix flour, almonds, sugar, lemon rind, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add eggs and toss with a fork until mixture is evenly moistened and holds together. Press 1 1/2 cups of the mixture into the bottom and 1/4 inch up sides of an 8- or 9-inch square baking dish. Spread preserves evenly over pastry in dish. On a lightly floured surface, roll remaining pastry mixture to 1/4 -inch thickness. Cut into 1/2 -inch strips. Arrange a lattice of diagonal strips over top. Press strips and bottom layer of pastry together at edges.Bake 40 minutes or until pastry is lightly browned. Place dish on a wire rack.In a small saucepan over low heat, stir jelly until melted and smooth. With a pastry brush, spread jelly over top of baked mixture. Cool before cutting into bars.Store loosely covered in a cool place.
Nutrition Facts : Nutritional Facts Serves
VIENNESE COOKIES
A Swedish friend shared this recipe with me many years ago. A chocolate glaze tops tender cookies filled with apricot jam. -Beverly Stirrat, Mission, British Columbia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely., Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 47mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
DREAM BARS
Dream Bars come from Hillary Lawson of Plummer, Idaho. "These bar cookies are a family favorite and excellent travelers," explains Hillary. "Wonderfully moist and chewy, they're define winners with the men and kids."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 123 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
OLDE VIENNA BARS
A chewy walnut layer dominates this lovely creation. A shortbread crust and lemony glaze holds it all together.
Provided by 5thCourse
Categories Dessert
Time 1h
Yield 30 serving(s)
Number Of Ingredients 15
Steps:
- For base: Mix and pat into greased 9x15 pan.
- Bake about 12 minutes at 350 degrees.
- For filling: Beat eggs.
- Add sugar, combined dry ingredients, then rest of ingredients.
- Spread over baked layer and bake 20 minutes.
- For glaze: Combine and spread over cookie when cooled.
- If needed, add more sugar or lemon juice to adjust consistancy.
Nutrition Facts : Calories 197.2, Fat 10.3, SaturatedFat 5.7, Cholesterol 26.3, Sodium 88.4, Carbohydrate 25.6, Fiber 1.1, Sugar 18.9, Protein 2.1
More about "vienna bars recipes"
VIENNA BARS - COOKIE MADNESS
From cookiemadness.net
Reviews 8Servings 12Cuisine AmericanCategory Dessert
- With an electric mixer, beat butter, 1/4 cup of the sugar, egg yolks (reserve whites) and 1/2 teaspoon of the vanilla and salt. Stir in flour and cornstarch. If necessary, use your hands to mix all ingredients, but do not over beat. Press into bottom of lined pan and bake for 18 minutes or until lightly brown around edges.
- Remove from oven and let cool for about 10 minutes. Spread cold (this helps keep the chocolate morsels from melting too much) raspberry pie filling or preserves over crust. Sprinkle chocolate morsels over raspberry filling.
- In a large bowl, beat egg whites until soft peaks form, then gradually add remaining 1/2 cup sugar, beating until peaks are stiff. Beat in vanilla.
NANCY REAGAN'S VIENNA CHOCOLATE BARS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (2)Servings 36
- Preheat oven to 350°. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil. Beat butter and 1/2 cup sugar at medium speed with a heavy-duty electric stand mixer until well blended. Add egg yolks, and beat until combined. Gradually add flour, beating at low speed 1 to 2 minutes or just until combined. Press mixture onto bottom of prepared pan.
- Bake at 350° for 15 to 20 minutes or until golden brown. Remove from oven, and spread preserves over crust. Sprinkle with chocolate morsels.
- Beat egg whites and salt at high speed, using whisk attachment, until foamy. Gradually add remaining 1 cup sugar, 1 Tbsp. at a time, beating until glossy and stiff peaks form. Fold in pecans. Gently spread egg white mixture over chocolate mixture.
- Bake at 350° for 30 to 35 minutes or until meringue is browned and crispy. Cool completely on a wire rack (1 hour). Cut into bars.
NANCY REAGAN'S VIENNA BARS RECIPE | CDKITCHEN.COM
From cdkitchen.com
4/5 (5)Total Time 45 minsServings 24Calories 276 per serving
VIENNA BARS | MIDWEST LIVING
From midwestliving.com
Servings 48Total Time 1 hr 12 mins
- In a large mixing bowl, beat butter with electric mixer for 30 seconds. Add 1/2 cup sugar and the salt; beat until combined. Add egg yolks; beat well. Gradually add flour, beating on low speed until combined. (If necessary, stir in last portion of flour by hand.)
- Pat dough evenly onto bottom of an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 12 to 15 minutes or until lightly browned around the edges. Remove from oven. Dollop preserves evenly on crust; carefully spread to cover.
- In a small mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, about 1 tablespoon at a time, beating at high speed until mixture forms stiff peaks. Fold in nuts. Dollop over preserves; spread to cover (if small amount of preserves gets into egg-white mixture, cookies won't be harmed).
- Bake for 20 minutes more. Remove from oven; let cool on wire rack for 15 minutes. While still warm, cut into 48 pieces. Cool completely before serving. Makes 48 bars.
16 VIENNA LAGER RECIPES TO BREW AT HOME | AHA
From homebrewersassociation.org
CLASSIC COCONUT DREAM BARS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VIENNA BARS - RECIPE - COOKS.COM
From cooks.com
NANCY REAGANS VIENNA BARS - RECIPE - COOKS.COM
From cooks.com
VIENNA SQUARES - COOKIE MADNESS
From cookiemadness.net
NANCY REAGAN'S VIENNA CHOCOLATE BARS | SOUTHERN LIVING
From youtube.com
NANCY REAGAN'S VIENNA BARS RECIPE - COOKEATSHARE
From cookeatshare.com
THE 10 BEST BARS IN VIENNA: PUBS, LOUNGES, AND TAVERNS
From expatica.com
HUMMINGBIRD CAKE BARS (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
VIENNESE CUISINE RECIPES - VIENNA.INFO
From wien.info
SCIENTISTS HAVE FULL STATE OF A QUANTUM LIQUID DOWN COLD
From nyu.edu
You'll also love