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.
VIENNESE CRESCENT HOLIDAY COOKIES
These cookies have been a Christmas family favorite for 20 years. Flaky and buttery, they are worth the effort. Almonds can be substituted for hazelnuts.
Provided by Debby Hawkins
Categories World Cuisine Recipes European Austrian
Time 1h25m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
- Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
- Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
- Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
- Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.
Nutrition Facts : Calories 94.7 calories, Carbohydrate 11.2 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 33.5 mg, Sugar 6.8 g
JEWEL COOKIES
I copied this recipe from a magazine while getting my hair done some years ago, and I'm so glad I did -- they're one of my favorite cookies! My children help me make them on New Year's Day and we polish them off on the same day. (They only make 2 dozen so they're nice for ending a good meal.) Easy to make! I use raspberry jam; any kind would do fine.
Provided by rochsann
Categories Dessert
Time 1h
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Cream butter, brown sugar, egg yolk, and vanilla.
- Stir in flour.
- Refrigerate 30 minutes.
- Preheat oven 375 degrees.
- Roll dough into 1-inch balls and dip in egg white.
- Roll in nuts.
- (Cookie dough ball, not you!).
- With floured thimble or thumb, press center of each cookie.
- Bake 10- 12 minutes, or until delicate golden brown.
- Cool on rack.
- Place 1/2 teaspoon jelly in center.
Nutrition Facts : Calories 1187.8, Fat 84.4, SaturatedFat 34.8, Cholesterol 227.8, Sodium 832.3, Carbohydrate 92.3, Fiber 7.8, Sugar 30.3, Protein 21.9
VIENNESE VANILLA COOKIES
Steps:
- Cream butter and add sugar. Add 1/2 cup of flour mixing after each addition. Add remaining ingredients. Shape into a disk and then chill for 30 minutes. You can also put the dough in the freezer at this point.
- Begin to roll the dough the dough so that it is about 1/4-inch thick or a little more. Cut with cookie cutters. Place dough on parchment paper or a greased cookie sheet. I prefer using parchment paper. It's just easier.
- Preheat oven to 350 degree F. Bake for 12 to 13 minutes or until the edges are a bit brown. You may need to lower your oven to 325 degrees F.
- You can also freeze or chill the dough in a log shape rather than a disk. If you do this, simply cut small rounds about 1/4 inch thick and place these rounds on the lined cookie sheet. These bake for 15 minutes. (This works well, if you want to transport dough to a friend's house and have kids form the cookies.)
- Once the cookies come out of the oven, either cool them on the cookie sheet or move the parchment paper to a cookie rack. As the cookies cool, but before they're fully cooled, sprinkle with confectioner's sugar.
- Arrange on a plate and don't blink because they'll disappear before you open your eyes. Eat.
- That's the classic Brown family cookie. Without it Christmas simply isn't Christmas. Sometimes I bring a batch from my Chicago home and that simply doesn't work. My sister and mother are upset that the house doesn't smell like Christmas...no cookie smell in the air. I'm often required to make many batches...and the cookies are eaten at all times
- and for all meals.
- These were the cookies we left for Santa...He regularly gobbled them up, leaving only a few crumbs on the plate and a note that said, "These are excellent cookies, the best I've had." In retrospect, the writing looked an awful lot like my father's... If they're good enough for Santa, I think they're good enough for anyone.
VIENNESE CRESCENT COOKIES
Make and share this Viennese Crescent Cookies recipe from Food.com.
Provided by katemonster8
Categories Dessert
Time 2h
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- in a mixing bowl, combine flour, butter, nuts, confectioners' sugar, salt, and vanilla. hand mix until roughly blended.
- shape dough into a ball, cover, and refrigerate for 1 hour.
- preheat oven to 375 degrees.
- remove dough from fridge and form into 1 inch balls. shape each ball into a small log, about 3 inches long. place rolls 2 inches apart on an ungreased cookie sheet, curving each one into a crescent.
- bake for 10 to 12 minutes, or until cookies are set but not brown.
- let sit 1 minute, then remove from cookie sheet. place cookies on aluminum foil, then dust with 1 cup of sugar.
- store in an airtight container, then dust with remaining sugar just before serving.
Nutrition Facts : Calories 88.9, Fat 4.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 33.5, Carbohydrate 10.6, Fiber 0.4, Sugar 6.2, Protein 1
VIENNESE BISCUITS (COOKIES)
Make and share this Viennese Biscuits (Cookies) recipe from Food.com.
Provided by Pink Princess
Categories Dessert
Time 35m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter and sugar thoroughly.
- Add sifted drinking chocolate and flour.
- Mix well to form a soft dough.
- Pipe onto greased or lined oven trays using a 1cm star nozzle - or roll into small balls.
- Bake at 180 degrees celsius for 20 minutes.
- When cold, dust with icing sugar or extra drinking chocolate.
Nutrition Facts : Calories 73.1, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.4, Sodium 44.5, Carbohydrate 6.3, Fiber 0.2, Sugar 1.5, Protein 0.7
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- On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a floured 2-1/4-inch round cookie cutter. Place 2 inches apart on ungreased baking sheets.
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