Viennese Cookies Recipes

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VIENNESE CRESCENT HOLIDAY COOKIES



Viennese Crescent Holiday Cookies image

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

2 cups all-purpose flour
1 cup butter
1 cup hazelnuts, ground
½ cup sifted confectioners' sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
1 vanilla bean

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 CRESCENT COOKIES



Viennese Crescent Cookies image

Viennese crescent cookies are a tradition in Austria. They're made with hazelnuts, shaped like a half-moon, and dusted with confectioners' sugar. One nibble and we think you'll understand why they're a classic.

Provided by Ruth Reichl

Categories     Dessert

Time 4h

Number Of Ingredients 7

2 cups confectioners' sugar
1 vanilla bean (halved lengthwise and chopped)
3 cups all-purpose flour
1/4 cup confectioners' sugar
1/2 teaspoon salt
1 cup (5 oz) hazelnuts, skinned* ((see "Viennese Crescent Cookies FAQs" above))
3 sticks (12 oz) cold unsalted butter (cut into 24 pieces)

Steps:

  • In an airtight container, combine the confectioners' sugar and vanilla bean and let stand, covered, for at least 24 hours. Sift before using. (The vanilla sugar will keep in an airtight container at room temperature for up to several months.)
  • In a food processor or high-powered blender, pulse together the flour, 1/4 cup confectioners' sugar, salt, and hazelnuts until the nuts are finely ground, about 30 seconds. Add the butter and pulse just until a dough forms. If the dough is crumbly, you may need to pulse it a little longer until it forms a dough. Turn the dough onto your work surface and gently form it into a ball and then flatten it into a disk. Wrap it in plastic wrap or wax paper and refrigerate for at least 2 hours and up to 24 hours.
  • Preheat the oven to 350°F (175°C). Adjust the oven rack to the center of the oven.
  • Roll level tablespoons of dough (about 18 grams) into balls. Then roll each ball on a smooth surface into a 3-inch log with slightly tapered ends. Bend each log to form crescents and arrange them about 1 inch apart on baking sheets.
  • Bake the cookies until the edges are pale golden, 12 to 15 minutes.
  • Transfer to a wire rack to cool slightly, about 2 minutes.
  • Sift enough vanilla confectioners' sugar onto a rimmed baking sheet to cover the bottom.
  • Carefully transfer the slightly cooled baked crescent cookies to the sugared baking sheet and sprinkle with enough sugar to coat completely. Move the crescents to wire racks to cool completely. (The cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature for up to 5 days.)

Nutrition Facts : ServingSize 1 cookie, Calories 117 kcal, Carbohydrate 12 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 25 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 4 g

VIENNESE COOKIES



Viennese Cookies image

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

1-1/4 cups butter, softened
2/3 cup sugar
2-1/4 cups all-purpose flour
1-2/3 cups ground almonds
1 cup apricot preserves
2 cups semisweet chocolate chips
2 tablespoons shortening

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 VANILLA COOKIES



Viennese Vanilla Cookies image

Provided by Food Network

Categories     dessert

Time 1h13m

Number Of Ingredients 8

1 cup unsalted butter, softened
1/2 cup sugar
2 cups sifted flour
1 1/4 cups shaved Almonds (not the slivered almonds, but the flat cuts
w/ bits of brown on them)
1 teaspoon vanilla
1/2 teaspoon salt
Confectioner's Sugar for decoration

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.

VIENNESE CRESCENTS



Viennese Crescents image

This recipe came from one of my earliest pastry assistants, Sandra, when we baked together at the Strathallan Hotel in Rochester, New York. We used to put them on cookie/petits four platters because they froze well. You can also dip them in chocolate, omitting the confectioners' sugar at the end.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 dozen

Number Of Ingredients 6

1 cup butter
3/4 cup sugar
1 1/2 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 cup ground pecans
Confectioners' sugar

Steps:

  • Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least one hour. The more it's chilled the less it spreads during baking.
  • Preheat oven to 350 degrees F.
  • Shape the dough into tiny crescents using 1 teaspoon of dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.
  • Let cool 5 minutes. Dredge them in confectioners' sugar.

VIENNESE WHIRLS



Viennese whirls image

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

200g slightly salted butter, softened
50g icing sugar
2 tsp vanilla extract
200g plain flour
2 tsp cornflour
½ tsp baking powder
100g butter, softened
170g icing sugar
1 tsp vanilla extract
50g raspberry jam or strawberry jam

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

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