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.
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
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
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.
TEA CAKE COOKIES
Provided by Virginia Willis
Categories dessert
Time 1h45m
Yield 3 dozen cookies
Number Of Ingredients 7
Steps:
- Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Add the eggs 1 at a time, beating until blended after each addition. Add the vanilla, beating until blended.
- Combine the flour, baking soda and salt; gradually add the flour mixture to the butter mixture, beating at low speed until blended.
- Divide the dough in half; wrap each portion in plastic wrap and refrigerate 1 hour.
- Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll half of the dough out to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on the prepared baking sheets. Bake until the edges begin to brown, 10 to 12 minutes, rotating the sheets and switching their positions halfway through baking time. Let cookies stand on baking sheets 5 minutes. Transfer to wire racks to cool. Repeat procedure with remaining dough.
VIENNA WAFFLE COOKIES
Provided by Mimi Sheraton
Categories dessert, side dish
Time 50m
Yield About 24 two-and-one-half-inch cookie sandwiches
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Roll dough to a rectangle on a floured board using a lightly floured rolling pin. Dough should be between one-eight and one-quarter-inch thick. Lift dough onto an unbuttered cookie sheet.
- Score half of the sheet of dough in two to two-and-one-half-inch squares, using a sharp knife but not cutting through the dough.
- Bake in the middle of the oven until golden brown - about 30 minutes.
- While dough is still hot, cut scored section from unscored.
- Spread a thin layer of jam onto warm, unscored rectangle of crust. Lay scored section over jam as when making a sandwich.
- Beat egg white with confectioners' sugar, adding enough sugar to make a thin white past that can be piped from a pastry bag, through a tube that has a three-eighth-inch opening.
- Pipe icing in waffle pattern over scored squares. Cut through squares into individual sandwich cookies and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 60 milligrams, Sugar 9 grams
VIENNA TRIANGLES
Bring these delicate pastry triangles to a holiday tea party and you're guaranteed to earn accolades. Featuring a luscious almond filling and a rich chocolate glaze, they also make a lovely hostess gift when wrapped in a decorative box.-Joanne Wright, Niles, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 9 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, confectioners' sugar and salt; cut in butter until crumbly. Pat into a greased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large saucepan, combine the almonds, sugar, egg whites, flour, corn syrup and cinnamon; cook over low heat until a thermometer reads 200°, stirring constantly. Remove from the heat; stir in extract and baking powder. Spread jam over crust; spread almond mixture over top., Bake at 350° for 15-20 minutes or until golden brown. Cool completely on a wire rack. Cut into 54 squares; cut each diagonally into two triangles., In a microwave, melt chocolate and shortening; stir until smooth. Dip half of each triangle in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 29mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
VIENNA COOKIES
Make and share this Vienna Cookies recipe from Food.com.
Provided by Lyn_Soussi
Categories < 30 Mins
Time 20m
Yield 36 Biscuits
Number Of Ingredients 10
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.
- ----------------------------.
- 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.
Nutrition Facts : Calories 71.5, Fat 4.1, SaturatedFat 1.9, Cholesterol 25.2, Sodium 46.1, Carbohydrate 7.8, Fiber 0.3, Sugar 3.4, Protein 1.2
VIENNA TEA COOKIES (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
Provided by Mom2Rose
Categories Bar Cookie
Time 2h30m
Yield 28 bars, 14 serving(s)
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 soft 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 137.2, Fat 9.5, SaturatedFat 4.5, Cholesterol 32.5, Sodium 56.4, Carbohydrate 12.7, Fiber 0.6, Sugar 8.7, Protein 1.7
More about "vienna tea cookies recipes"
DELICIOUS VIENNA COOKIES RECIPE - RECIPEFAIRY.COM
From recipefairy.com
7 CHRISTMAS COOKIES THAT VIENNESE OMAS BAKE THAT
From viennawurstelstand.com
VIENNA SUGAR COOKIE - RECIPE | COOKS.COM
From cooks.com
BAKING VIENNA COOKIES - TYPSY
From typsy.com
VIENNA TEA COOKIES | RECIPE | TEA COOKIES, BAKING, TEA PARTY FOOD
From pinterest.co.uk
VIENNESE BUTTER FINGERS - THE BAKEOLOGIE
From thebakeologie.com
VIENNA COOKIES - RECIPE | COOKS.COM
From cooks.com
12 VIENNA SAUSAGE RECIPES WE LOVE - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: VIENNA COOKIES STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
DELIGHTFULLY DELICATE VIENNESE WHIRLS BUTTER COOKIES
From kudoskitchenbyrenee.com
VIENNA COOKIES - MISS CHINESE FOOD
From misschinesefood.com
VIENNA COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TEA VIENNA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
VIENNA SQUARES - COOKIE MADNESS
From cookiemadness.net
AUSTRIAN COOKIE RECIPES | ALLRECIPES
From allrecipes.com
VIENNESE COOKIES (ONLY 5 INGREDIENTS!) - LAVENDER & MACARONS
From lavenderandmacarons.com
VIENNA BARS - COOKIE MADNESS
From cookiemadness.net
FIRST SIP: VIENNA TEA COOKIE HOW TO
From firstsipteacup.blogspot.com
KEEBLER® VIENNA FINGERS - 630
From keebler.com
VIENNESE COOKIES RECIPE BY TASTE OF HOME - THE DAILY MEAL
From thedailymeal.com
VIENNA TEA COOKIES | RECIPE | TEA COOKIES, TEA PARTY FOOD, …
From pinterest.com
TEA COOKIES RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
VIENNESE CRESCENT COOKIES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
VIENNA TARTS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
AUSTRIAN TEA COOKIES, HOME BAKE AUSTRIAN DESSERTS AT WWW ...
From pinterest.ca
DELICIOUS COOKIES | VIENNA COOKIE COMPANY
From viennacookiecompany.com
VIENNA COOKIES RECIPE
From mwpt.co.tz
15 BEST COOKIES FOR TEA - TOP RECIPES
From topteenrecipes.com
VIENNA FINGER COOKIES | WEGMANS
From shop.wegmans.com
DELICIOUS COOKIES | VIENNA COOKIE COMPANY
From viennacookiecompany.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
VIENNESE SABLE COOKIES - SABLéS VIENNOIS - EUGENIE KITCHEN
From eugeniekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love