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
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
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.
VIENNA CHOCOLATE BARS
Make and share this Vienna Chocolate Bars recipe from Food.com.
Provided by Jesters Lace
Categories Bar Cookie
Time 1h35m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a 15x10 inch jelly roll pan with aluminum foil. Lightly grease. Beat butter and 1/2 cup sugar until light. Add egg yolks and beat until combined. Gradually add flour and beat until just combined. Press dough into bottom of pan.
- Bake 15 to 20 minutes.or until lightly browned. Remove from oven. Spread with preserves and sprinkle with chocolate chips.
- Beat egg whites and salt at high speed until foamy. Gradually add 1 cup of sugar beating until glossy, stiff peaks form. Fold in pecans. Spread over raspberry and chocolate mixture.
- Bake 30 to 35 minutes or until meringue is browned and crispy. Allow to cool completely and cut into bars.
Nutrition Facts : Calories 200.1, Fat 11.2, SaturatedFat 4.5, Cholesterol 23.8, Sodium 71, Carbohydrate 24.3, Fiber 1.2, Sugar 15, Protein 2.3
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
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VIENNA BARS - COOKIE MADNESS
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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.
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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.
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