VIENNESE BISCUITS
soft melt in the mouth biscuits, I suppose originally from Vienna. So simple and economical, can be made in half an hour
Provided by ann teapot
Categories Dessert
Time 20m
Yield 16 biscuits
Number Of Ingredients 3
Steps:
- Beat butter and sugar till pale.
- To quicken it up slightly, beat over a bowl of hot water but not too much it shouldn't be runny Sift in flour.
- Put mixture in a large star piping bag and pipe as you want.
- Tradionally this should be tubes or whirls.
- Chill for 15 minutes.
- bake 10 minutes at 190°C.
- They should not be brown, they stay pale.
- When cool-- melt some chocolate, I use a mixture of 70% cocoa butter and ord.
- milk use a small deep container (egg cup is good).
- dip each tube or whirl in chocolate.
- lay on baking parchment and set in fridge.
- Great to serve with ice cream or my.
- SUMMER AVALANCHE (posted too).
- i'm drooling already!
VIENNESE WHIRLS
These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat
Provided by Chelsie Collins
Categories Afternoon tea, Dessert, Snack, Treat
Time 57m
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
- Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
- Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
- Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.
Nutrition Facts : Calories 405 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.6 milligram of sodium
VIENNESE CRESCENTS
The following recipe came from the original edition of ''The New York Times Cook Book'' and was published on Dec. 18, 1955, when Nika Hazelton, the food writer, said it was the greatest cookie recipe ever devised.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 35m
Yield 72 crescents
Number Of Ingredients 6
Steps:
- Chop vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the confectioner's sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
- Preheat oven to 350 degrees.
- Cut walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using mortar and pestle.
- With a wooden spoon or the fingers, mix walnuts, butter, granulated sugar and flour to a smooth dough. Shape dough, about a teaspoon at a time, into small crescents about one and a half inches in diameter.
- Bake on an ungreased cookie sheet until lightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll cookies in prepared vanilla sugar.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 3 grams, TransFat 0 grams
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
CHOCOLATE VIENNESE KISSES
This is my yearly cookie exchange recipe. They are easy, delicious and best of all I can fit 4 mini muffin tins in my oven at ones, so I can knock out 4 dozen at one baking. I love these with the special dark kisses, but you can use the milk chocolate ones, or even the hugs that Hershey makes. My kids love to help with these and they can even participate at a young age, they are that simple to make!
Provided by LizP5885
Categories < 60 Mins
Time 35m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Grease two, 12 cup mini muffin pans and set aside.
- In a large mixing bowl, combine flour, butter, and sugar. Beat at medium speed until mixture resembles coarse crumbles.
- Add sour cream and vanilla. Beat at low speed until soft dough forms.
- Shape dough into 1 inch balls. Place 1 ball into each prepared muffin cup.
- Bake for 20 to 25 minutes or until edges are golden brown.
- Remove from oven and immediately press kiss into center of each cookie. Let cool in pan 1 minute. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 1375.4, Fat 89.4, SaturatedFat 53.7, Cholesterol 203.1, Sodium 543.6, Carbohydrate 129, Fiber 4.3, Sugar 52.8, Protein 15
More about "viennese vanilla cookies recipes"
DELIGHTFULLY DELICATE VIENNESE WHIRLS BUTTER COOKIES
From kudoskitchenbyrenee.com
VIENNESE VANILLA CRESCENTS RECIPE - FOOD CHANNEL
From foodchannel.com
AUSTRIAN VANILLA CRESCENTS (VANILLEKIPFERL) - LITTLE VIENNA
From lilvienna.com
VIENNESE VANILLA CRESCENTS | RUTH'S CHRISTMAS COOKIES
From ruthschristmascookies.com
Estimated Reading Time 2 mins
VIENNESE CRESCENT COOKIES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
VIENNESE COOKIES RECIPE - ALL THINGS BREAD
From breadsandsweets.com
VIENNESE CRESCENT COOKIES - MY JUDY THE FOODIE
From myjudythefoodie.com
VIENNESE SABLE COOKIES - SABLéS VIENNOIS - EUGENIE KITCHEN
From eugeniekitchen.com
VIENNA FINGER COOKIES RECIPE - THERESCIPES.INFO
From therecipes.info
VIENNESE CRESCENTS - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
VIENNESE BUTTER FINGERS - THE BAKEOLOGIE
From thebakeologie.com
VIENNESE CRESCENT COOKIES | RECIPE | CRESCENT COOKIES, CHRISTMAS …
From pinterest.ca
VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES ... - CURIOUS …
From curiouscuisiniere.com
VANILLEKIPFERL (AUSTRIAN VANILLA CRESCENT COOKIES)
From daringgourmet.com
VANILLA KIPFERL (CRESCENT-SHAPED VANILLA COOKIES) - VIENNA.INFO
From wien.info
VANILLA VIENNESE COOKIES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
7 CHRISTMAS COOKIES THAT VIENNESE OMAS BAKE THAT YOU SHOULD …
From viennawurstelstand.com
VIENNESE BISCUITS RECIPE - THE GOURMET LARDER
From thegourmetlarder.com
NO-MIXER SABLéS VIENNOIS (BUTTERY VANILLA COOKIES)
From foodiebaker.com
VIENNESE WHIRLS - GOOD THINGS BAKING CO
From goodthingsbaking.com
VIENNESE COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
VIENNESE VANILLA CRESCENT COOKIES
From groups.io
CHOCOLATE DIPPED CHOCOLATE VIENNESE BUTTER COOKIES (VIENNESE …
From pineappleandcoconut.com
VIENNESE VANILLA - RECIPE | COOKS.COM
From cooks.com
MAPLE VANILLA WALNUT VIENNESE WHIRLS - WHISKFULLY SO
From whiskfullyso.com
DELICIOUS VIENNESE WHIRLS RECIPE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
CHOCOLATE DIPPED VIENNESE BUTTER COOKIES - KERRYGOLD
From kerrygoldusa.com
VIENNESE WHIRL SANDWICH COOKIES | FOODTALK
From foodtalkdaily.com
VANILLA VIENNESE COOKIES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
VIENNESE SHORTBREAD COOKIE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
VIENNESE COOKIES (ONLY 5 INGREDIENTS!) - LAVENDER & MACARONS
From lavenderandmacarons.com
VIENNESE FINGER SANDWICH BISCUITS - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
VIENNESE VANILLA - RECIPE | COOKS.COM
From cooks.com
VIENNESE CHOCOLATE SABLE COOKIES RECIPE – PASTRY WORKSHOP
From pastry-workshop.com
VIENNESE VANILLA COOKIES – RECIPES NETWORK
From recipenet.org
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