Vienna Tea Cookies Cookie Mix Recipes

VIENNA TEA COOKIES (COOKIE MIX)

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.

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.

OLD-FASHIONED TEA COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.

VIENNA SUGAR COOKIES

Steps:

• Dissolve yeast in warm water and set aside. In a large mixing bowl, beat butter until creamy. Gradually add flour. Add yeast mixture and blend well. Refrigerate dough until well chilled.
• Spread sugar out on a large piece of waxed paper. Roll walnut-sized balls of dough into the sugar, pressing flat until dough is thin, about the size of a doughnut. Keep flipping dough and pressing into sugar during this stage.
• Place on ungreased baking sheets. Bake at 375 degrees for 10-15 minutes, until very lightly browned around the edges. Cool on racks.