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.
VIENNA SUGAR COOKIES
I have had this recipe on a tiny piece of paper for years. I always panic when I think I have lost it because I have not been able to find these on the net. I may have a picture for you in the next day or two - if I remember to take one before I plate up my cookie trays. These are plain thin sugar cookies and I would suggest leaving them just the way they are. The most fun thing about these cookies is watching a person's face as they bite into one of these! They are incredible! They have yeast in them which intrigued me into trying the recipe all those years ago. SO easy. Don't be afraid if they don't come out in uniform shapes. Enjoy!
Provided by Felina
Categories Dessert
Time 40m
Yield 36-45 cookies
Number Of Ingredients 5
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.
Nutrition Facts : Calories 93, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 36.7, Carbohydrate 11, Fiber 0.3, Sugar 5.6, Protein 0.9
VIENNA COOKIES
Make and share this Vienna Cookies recipe from Food.com.
Provided by Lyn_Soussi
Categories < 30 Mins
Time 20m
Yield 36 Biscuits
Number Of Ingredients 10
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.
- ----------------------------.
- 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.
Nutrition Facts : Calories 71.5, Fat 4.1, SaturatedFat 1.9, Cholesterol 25.2, Sodium 46.1, Carbohydrate 7.8, Fiber 0.3, Sugar 3.4, Protein 1.2
VIENNESE VANILLA COOKIES
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 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!
VIENNA TEA COOKIES
Honorable Mention - Contest Recipe 2007! Create bakery-style bars with easy layers of baked sugar cookie dough and apricot preserves.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 28
Number Of Ingredients 7
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 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.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 13 g, TransFat 1 g
VIENNESE BISCUITS (COOKIES)
Make and share this Viennese Biscuits (Cookies) recipe from Food.com.
Provided by Pink Princess
Categories Dessert
Time 35m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter and sugar thoroughly.
- Add sifted drinking chocolate and flour.
- Mix well to form a soft dough.
- Pipe onto greased or lined oven trays using a 1cm star nozzle - or roll into small balls.
- Bake at 180 degrees celsius for 20 minutes.
- When cold, dust with icing sugar or extra drinking chocolate.
Nutrition Facts : Calories 73.1, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.4, Sodium 44.5, Carbohydrate 6.3, Fiber 0.2, Sugar 1.5, Protein 0.7
VIENNA WAFFLE COOKIES
Provided by Mimi Sheraton
Categories dessert, side dish
Time 50m
Yield About 24 two-and-one-half-inch cookie sandwiches
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Roll dough to a rectangle on a floured board using a lightly floured rolling pin. Dough should be between one-eight and one-quarter-inch thick. Lift dough onto an unbuttered cookie sheet.
- Score half of the sheet of dough in two to two-and-one-half-inch squares, using a sharp knife but not cutting through the dough.
- Bake in the middle of the oven until golden brown - about 30 minutes.
- While dough is still hot, cut scored section from unscored.
- Spread a thin layer of jam onto warm, unscored rectangle of crust. Lay scored section over jam as when making a sandwich.
- Beat egg white with confectioners' sugar, adding enough sugar to make a thin white past that can be piped from a pastry bag, through a tube that has a three-eighth-inch opening.
- Pipe icing in waffle pattern over scored squares. Cut through squares into individual sandwich cookies and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 60 milligrams, Sugar 9 grams
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THE TOP 10 AUSTRIAN FOODS TO TRY IN VIENNA - TRIPSAVVY
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Estimated Reading Time 8 mins
- Wiener Schnitzel. One of Austria's national dishes, Wiener schnitzel is certainly its most successful export. Made from a thin cutlet of veal that's breaded and then pan-fried in butter or oil, schnitzel is cheerfully served in restaurants and eateries around the capital.
- The Sachertorte. The Sachertorte is a proud symbol of the Austrian capital. It's a dense, chocolate sponge cake made with thin layers of apricot jam that's topped with a semi-firm chocolate icing.
- Austrian Goulash. This Hungarian import has become hugely popular in Vienna and around Austria, adapted locally to become its own distinctive dish. A hearty beef stew seasoned with tomatoes, onion, and paprika, the version you'll most likely taste in Vienna often includes Semmelknödel (dumplings).
- Apfelstrudel (Apple Strudel) Another Austrian delicacy loved around the world, the Apfelstrudel gained in popularity around Eastern Europe under the influence of the Habsburg empire.
- Spargel (Spring Asparagus) One local delight that we recommend trying if you're visiting in the spring is asparagus. Austria and Vienna offer some of the world's most delicious green and white asparagus, invariably prepared in creative, fresh ways.
- Erdäpfelsalat (Austrian-style Potato Salad) Quite different from its North American counterpart, there's no mayonnaise to be found in this fresh, healthy salad.
- Powidltascherl (Plum Jam Turnovers) These delicious plum jam turnovers are about as Austrian as you can get. Difficult to find outside of Austria, Germany, and Eastern Europe, they originally hail from neighboring Bohemia (now the Czech Republic) but have become a staple in Austrian kitchens.
- Tafelspitz (Beef or Veal Boiled in Broth With Vegetables) Another local specialty for meat lovers is Tafelspitz, a quintessentially Austrian dish made with tender filet of beef or veal gently boiled in broth.
- Melange (Viennese Coffee) Like Paris and Rome, Vienna is a European coffee capital. Cafes sprung up all around the city in the 18th through 20th centuries and have become fixtures of cultural and culinary life in the Austrian capital.
- Wiener Wurstel (Viennese Sausages) Simple yet renowned for their flavor, these sausages are traditionally made from both beef and pork, encased in sheeps' intestine.
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