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
VIENNESE CHOCOLATE-NUT CAKE
Hazelnuts or walnuts are traditionally used for this chocolaty nut cake, or a mixture. You don't need any baking powder. It's a cake associated with lots of tradition in our family.
Provided by christlk
Categories World Cuisine Recipes European Austrian
Time 1h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
- Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 51.4 g, Cholesterol 65.5 mg, Fat 33 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 289.6 mg, Sugar 26.8 g
CHOCOLATE VIENNESE BISCUITS
These are really special little biscuits (cookies). They have a shortbread type texture and are great with coffee or when you want to impress someone!
Provided by dale7793
Categories Breads
Time 15m
Yield 1 batch of cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degrees C.
- Grease 2 large baking sheets.
- Into a bowl sift together the flour,cocoa and cornflour.
- In another large bowl beat the butter and icing sugar until fluffy.
- With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
- Shape into'bar' shapes about 10cm long by 5cm wide.
- Bake about 15-20 minutes, rotating baking sheets at half-time.
- Keep an eye on them as they should only be slightly firm and all ovens are different.
- Cool on wire cooling rack until cool and firm.
- Dust with icing sugar.
- Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
- Store in container with waxed paper between layers.
VIENNESE CHOCOLATE PEPPER COOKIES
Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap. Found in The Washington Post, adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein. Make the dough & chill - this allows you to bake when you want to, as many as you want at a time.
Provided by Busters friend
Categories Dessert
Time 44m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the flour, cocoa powder, baking powder and salt until well combined. Set aside.
- Using a stand mixer on medium speed, soften the butter, about 1 minute. Add the sugar and beat until light and fluffy, if still a little gritty, about 2 minutes. Beat in 3/4 teaspoon of the pepper and the allspice. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until smooth, about 1 minute. Reduce speed to low and stir in the flour mixture, just until combined.
- Lightly dust the work surface with flour and turn the dough onto it. Roll gently into a 9-inch log, wrap in plastic and refrigerate until firm, about 3 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat liner.
- Slice the log into 1/4-inch-thick pieces and place them about 1 inch apart on the prepared baking sheets. Bake for 6 minutes, then rotate the baking sheets top to bottom and front to back. Bake for about 6 more minutes, or until the cookies are slightly puffed and the tops feel springy. Cool for 2 minutes on the baking sheets, then transfer the cookies to racks to cool completely.
- In a small bowl, mix the confectioners' sugar with the remaining 1/2 teaspoon black pepper. After all of the cookies are cooled, sift the sugar-pepper mixture over the cookies through a fine-mesh strainer. Store in an airtight container at room temperature between layers of wax paper for up to 5 days or freeze for up to 3 months.
VIENNESE CHOCOLATE COOKIES
this should be served with coffee or tea.
Provided by Donald Cole
Categories Cookies
Time 20m
Number Of Ingredients 7
Steps:
- 1. preheat oven to 350 degrees. cream together the butter and sugar until light and fluffy. work in flower, cocoa powder and cornstarch.
- 2. pipe mixture on a gressed baking dish in long strips or with a star tip for your bags. back for about 18 to 20 minutes.
- 3. melt the chocolate. dip half the cookie into the chocolate and leave to set on a non stick paper.
- 4. dust the uncoated halves of the cookie with confectioner sugar.
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
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