Vienna Fingers Dessert Recipes

VIENNA FINGER CHEESECAKE

Steps:

• Combine all ingredients and press into a 9 inch springform pan.
• Bake at 350 for 8 minutes. Let cool.
• In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
• Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
• Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
• Blend in the eggs, one at a time, beating well after each.
• Beat in the cream just until completely blended.
• The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
• Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. (Alternatively, use a cheesecake moat-my fave!) Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold. Then Pour on the ganache.
• Heat the cream just to a boil and pour over the chocolate in a heat proof bowl.
• Lets it 2 minutes.
• Stir until all the chocolate is melted! Let cool a bit and pour onto the cold cheesecake.
• Return to the fridge for several hours or overnight - until the chocolate is set.
• Pipe rosettes of chocolate frosting around the set chocolate and top each with a Vienna Finger.

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.

VIENNA FINGERS® TRIFLE

Steps:

• Prepare pudding according to the directions on the back of the box. In a glass serving bowl, layer ingredients: 1/3 of the whipped cream, 1/2 of the pudding, 1/2 of the strawberries, 1/2 of the blueberries, and 1/2 of the chopped cookies. Repeat.
• Top with 1/3 of whipped cream and garnish with fruit and Vienna Fingers® Cookies.
• Cover and refrigerate for one hour before serving. Helpful Hints: 1) Use any sharp knife to prepare chopped cookies. Each piece should be approximately 1/4 to 1/2 inch. Or, if preferred, pulse cookies within your food processor to desired consistency.

VIENNA COOKIES

Steps:

• Finely chop the 1/2 cup almonds. Sieve egg yolks. Cream butter with egg yolks, sugar, lemon juice and salt until very light and fluffy. Stir in chopped almonds, cherries and pineapple. Add flour, mixing to make a soft dough. Chill dough until easy to handle.
• Form the dough into 1 inch balls; place on lightly greased cooky sheet and flatten to 1/2 inch. Lightly press an almond half into each. Bake on a high rack in the oven at 375 degrees for 10-12 minutes. Cool on wire racks. Store in an airtight container. Yield about 3 dozen cookies.
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• Typically these cookies were topped with an almond half. Heating the whole almonds first makes them easier to split. Place the nuts in a shallow pan in a 300 degree oven for about 5 minutes. As soon as they are cool enough to handle split them into halves with the sharp tip of a small kitchen knife.
• If nuts are not for you, a dusting of confections sugar, or a sliver of cherry also could grace the cookies top. Sometimes we did all 3 just to make an assortment.

VIENNA FINGERS® TRIFLE

Steps:

• Prepare pudding according to the directions on the back of the box. In a glass serving bowl, layer ingredients: 1/3 of the whipped cream, 1/2 of the pudding, 1/2 of the strawberries, 1/2 of the blueberries, and 1/2 of the chopped cookies. Repeat.
• Top with 1/3 of whipped cream and garnish with fruit and Vienna Fingers® Cookies.
• Cover and refrigerate for one hour before serving. Helpful Hints: 1) Use any sharp knife to prepare chopped cookies. Each piece should be approximately 1/4 to 1/2 inch. Or, if preferred, pulse cookies within your food processor to desired consistency.

VIENNESE COOKIES

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.