Homemade Viennese Cookies
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.
| Butter | 200 g |
| powdered sugar | 180 g |
| boiled egg yolk | 4 pc. |
| vanilla essence | 3 tsp |
| Flour | 2 cup |
| jam | 450 ml |
Шаг 1
Beat the butter and powdered sugar until creamy.
Шаг 2
Add the egg yolks and vanilla essence.
Шаг 3
Mix well until smooth. Gradually add the flour.
Шаг 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.
Шаг 5
Spread the jam over the dough.
Шаг 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.
