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Homemade Viennese Cookies

Homemade Viennese Cookies

Homemade Viennese Cookies

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Traditional Austrian shortbread cookies made with vanilla sugar. Piped into rosette shapes using pastry bag. Baked at 180°C for 15-20 minutes until golden. Perfect with tea or coffee. The dough requires chilling before baking for best results.

boiled egg yolk 4 piece
Butter 200 gram
Flour 2 cup
jam 450 milliliter
powdered sugar 180 gram
vanilla essence 3 teaspoon

Step 1

Step 1

Beat the butter and powdered sugar until creamy.

Step 2

Step 2

Add the egg yolks and vanilla essence.

Step 3

Step 3

Mix well until smooth. Gradually add the flour.

Step 4

Step 4

Knead the dough. It should be elastic and not sticky, so you may need more or less flour – add it gradually, about 2 tbsp at a time. Roll into 2 balls, one slightly larger. Wrap the smaller one in plastic wrap and refrigerate. Preheat the oven to 180°C. Line a baking tray with parchment paper. Evenly spread the dough, forming small edges.

Step 5

Step 5

Spread the jam over the dough.

Step 6

Step 6

Grate the remaining dough on a coarse grater over the jam. Place in the preheated oven for 20–25 minutes, until the pie is lightly browned. Cut into squares. Let it cool slightly before transferring to a plate, as the warm cookies are quite fragile.

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