Viennese cookies without butter. Viennese cookies with jam

If you want to please your loved ones with a simple but delicious dessert, prepare Viennese shortbread cookies with jam. It is based on shortbread dough. Thanks to the grated top layer, it seems that several types of dough were used. The cookie recipe is suitable for lovers of quick baking.

Recipe for Viennese shortbread with jam

Dish: Baking

Preparation time: 30 minutes

Cooking time: 30 minutes

Total time: 1 hour

Ingredients

250 g butter or margarine
2 pcs. chicken egg
1 tsp. baking powder
0.5 cups sugar
1.5 cups wheat flour
3/4 cup jam apricot or plum, medium thickness
salt

Step-by-step recipe with photos

Shortbread dough for Viennese cookies

1. Pour sugar into a deep bowl.

2. Lightly melt margarine or butter in the microwave or in a water bath. Add softened margarine to sugar. Mix the mixture thoroughly until creamy.

3. Add eggs to the butter mixture. Add a pinch of salt and stir.

4. Add sifted flour. Add a teaspoon of baking powder and knead into a soft dough.

5. Wrap the finished dough in a bag or film and place in the freezer for at least 30 minutes.

How to cook Viennese shortbread with jam in the oven

6. Remove the dough from the freezer. Divide it into two parts. The first (large) part will be needed to make the cake. The second part (slightly smaller) will be used to decorate the cookies.

7. Place the second part of the dough in the refrigerator. Roll out the crust dough to the size of your baking sheet.

8. Place the dough sheet on the prepared baking sheet. Gently smooth it out.

9. Pour the jam onto the baking sheet. Distribute it evenly over the entire surface of the cake.

10. Remove the remaining dough from the freezer. Constantly dipping a piece of dough into flour, grate it on a coarse grater. Sprinkle the crushed dough with flour periodically and stir so that small particles do not stick together.

11. Sprinkle the crumbled dough over the prepared crust, trying to cover it as evenly as possible.

12. Bake the Viennese cookies in the oven for about 30 minutes (180°C). The finished cookies should only be slightly browned on top, dry and crumbly.

13. Cut the cooled shortbread cookies with jam into small rectangular or square pieces.

This pastry has a lot of names, in my youth I baked a pie called Grated, this year I found out that it is sold in cafes and stores as Viennese cookies, I found other names like the Guests on the Doorstep pie, Stepka-Rastrepka pie, For tea pie, I think it’s ok find more if you do this.

The recipe is very simple, all the necessary ingredients will be at your fingertips.

Viennese cookies.

Need to:

Flour - 2.5 tbsp

Butter - 200 g

Egg - 1 piece

Sugar - 0.5 tbsp

Baking powder - 1 tsp

Sour jam - 6 tbsp I have black currants

Preparation:

Mix the room temperature egg thoroughly with sugar.
Combine the butter crumbs and egg with sugar, knead into an elastic dough.

Wrap 1/3 of the dough in a plastic bag and put it in the freezer for 15-20 minutes.

Spread 2/3 of the dough with your hands onto a baking sheet, 0.5 cm thick.

Spread jam onto the dough in an even layer.

Grate the remaining chilled piece of dough on a coarse grater on top of the jam.

Bake in a preheated oven until golden brown.

Judge and cut

into portioned pieces.

Grated pie with orange filling.

The name of the pie is quite logical; it is called so because the dough is grated.

In this pie, I grated the dough onto the bottom layer using a simple grater and used a Korean carrot grater on the top layer.

Need to:

Flour - 2.5 tbsp

Butter - 200 g

Egg - 1 piece,

Sugar - 0.5 tbsp if you like it sweeter add more

Baking powder - 1 tsp

Vanilla sugar - 1/2 tsp

Glass 240 ml

Shape d 28 cm

Grated orange:

Orange - 1 piece

Lemon (zest and juice) - 1/2 pcs.

Sugar - 1/2 tbsp

Sugar, orange with peel cut into pieces, zest and juice of 1/2 lemon put in a blender container and grind.

Taste, if it is sweet add lemon juice, if sour add sugar.
If the mass turns out to be liquid, add 1/2 tsp of starch without a slide.

Preparation:

Sift the flour and mix with baking powder.
Add softened butter to the flour and rub into crumbs with your hands.
Mix the room temperature egg thoroughly with sugar and vanilla sugar.
Combine the butter crumbs and egg with sugar, knead the dough.
Wrap 1/3 of the dough in a plastic bag and 2/3 of the dough also wrap and put in the freezer for 1 hour
Take 2/3 of the dough out of the freezer and rub it into the pan, then press it down lightly so that

The best Cookie recipes with step-by-step instructions with photos

Viennese cookies

24 pcs.

45 minutes

380 kcal

5 /5 (1 )

Perhaps the most classic are Viennese cookies. It is difficult to find an adult who has never tried it in his life; perhaps not everyone knows that these delicacies are called that way. For example, my grandmother cooked it, claiming that it was a curly pie. And only with the advent of the Internet in my life, having already honed my skills in preparing this dessert, I learned that it has such a romantic name as “Viennese cookies.”

There is an opinion that all the most delicious desserts came to us from Vienna, since the best chefs in the world are born there. Viennese waffles, Viennese strudel and, of course, Viennese cookies are vivid (or rather delicious) proof of this.

Let's prepare Viennese cookies with jam, the recipe for which is surprisingly simple, and the preparation does not require any special culinary skills.

Inventory and kitchen appliances: oven, container for kneading dough, whisk or mixer, spatula for spreading jam, baking dish (usually a baking sheet), baking paper.

Required Products

How to make Viennese cookies: step-by-step recipe

Viennese cookies with jam are so easy to prepare that you can do without a photo of the process.

At the first stage, grind the butter, add sugar to it and grind well again. Some housewives like to soften it a little in a water bath to make it easier to grind, but I melt it completely, so the sugar dissolves in it faster.

The second stage is to separate the egg whites from the yolks. Add the yolks to the mashed butter and mix thoroughly again.

At the third stage, add soda and flour slaked with vinegar. It is advisable to sift the latter first. The resulting Viennese cookie dough must be kneaded well.

Watch the amount of flour. The dough should be soft, but not stick to your hands when kneading.

The next step is to divide the mass into two parts. Moreover, they should be unequal: one is approximately twice as large as the other. Each of them is packaged and sent to the refrigerator for about half an hour.

Cover the baking sheet with parchment paper and roll out most of the dough on it. The layer should be even, but it can be slightly bent at the edges. If your jam is too runny, this will prevent it from leaking out.

We take out the second, smaller part of the dough and, grating it, distribute it evenly over the filling. It is ideal if the dough does not cover it completely.

Let's move on to baking. Place the prepared baking sheet in an oven preheated to 180°C and leave for about half an hour. You can periodically look into the oven to check if the cookies are browned. As soon as a characteristic crust appears, the baking sheet can be removed.

In order for the Viennese cookies to be ready, any step-by-step recipe requires cutting them into small pieces. Then they are removed from the baking sheet and beautifully laid out on a dish.

The dessert can be served with tea; it will also be delicious with milk or cocoa. Cookies also go well with cold drinks, for example, thick and thin cocktails, smoothies. But compotes, especially sour ones, do not go well with it.

Jams and jams are not the only filling that can be used for this dessert. Viennese cookies are baked at home with cottage cheese, chocolate, and sometimes grated fresh fruits are added as a filling, which are not too juicy.

I use it as an “ordinary” treat for every day. But if you decorate it beautifully, it can also be used as a holiday dish.

How to beautifully decorate and serve Viennese cookies

Viennese cookies are practically not decorated with anything, if you look on the Internet for examples of recipes with photos. But this does not mean that you cannot show your imagination. The easiest way to decorate is to sprinkle it with powdered sugar after cooking.

But you can pour out the grated crumbs in the form of a fine pattern. In this case, you need to take into account the type of filling - remember that the cake is cut into small pieces that should be easy to pick up.

There are many options for making Viennese cookies. Some recipes suggest imagining not only the filling, but also the base for the dough. I came across a recipe using lean mashed potatoes. Moreover, the cookies were still prepared as sweet ones, with jam, jam, powdered sugar or even marmalade.

Despite the fact that Viennese cookies with jam are extremely simple, and the step-by-step recipe is clear, there are some nuances due to which the end result may not be very pleasing.

For the filling, it is advisable to use thick jam that will not leak outside the crust.

When you take it out of the oven, don't rush to cut it. It is much easier to do this after 10 minutes, when the cake has cooled down a little.

Video recipe for making Viennese cookies

This video recipe will help you understand what Viennese cookies are. It’s a little different from the above, it has its own tricks that probably give it a special taste, that’s why I highlighted it. I haven’t tried this cooking option yet, so I want to remember and do it.

Cookies with jam. Viennese cookies. Shortbread. Very delicious

Cookies with jam. Viennese cookies. Shortbread. Very delicious.
Everything is simple and easy!
My jam is strawberry. Everything needs to be taken according to the prescription. Just be careful with flour. Too much flour will damage the dough. The dough will be clogged and the finished cookies will not be tender.
You will need:
180 gr. oil drain
2 eggs
0.5 cups sugar
1 glass of jam
2-2.5 cups flour
0.5 teaspoons of baking soda
a pinch of salt.

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2016-03-03T17:56:10.000Z

Invitation to discussion and possible improvements

I would like to point out that I described the classic version of the recipe above, but I don’t always stick to it myself. Sometimes not all the necessary ingredients are at hand, especially when you need to prepare it urgently and there is no time to go to the store. For example, real homemade Viennese cookies are made with butter, but I sometimes modify the recipe and use margarine.

It is advisable to use jam with sourness, then the cookies will only benefit in taste, but any kind that happens to be at home will do. If you don’t make any preparations, you can buy marmalade or jam at the store. Although one day I didn’t have anything like that, and I used an idea borrowed from a friend: I grated a lemon and ground it with sugar. I spread a thin layer of this paste over the cake. It turned out very spicy.

By the way, I came across another interesting recipe on the Internet on how to make Viennese cookies. Circles are squeezed out of the rolled out cake, and holes are made in half of them. The edges of all the circles are coated with the remaining egg white, two different circles are glued together, and then baked. And only after that the hole is filled with filling until it cools down. I haven’t tried this option yet, have you? Share your impressions.

Viennese cookies with jam are nothing more than the familiar “grated pie” with jam, cut into portioned pieces. A slight difference between Viennese cookies and a cake is in thickness; the cookies are made a little thinner than the cake.

Of course, the taste of the cookies will depend on what kind of jam, jam or confiture you use. If we talk about consistency, then it is better not to use liquid jam, and even if you do, then make sides from the dough so that the jam does not leak out during baking

If we talk about taste, the most popular in my family are cookies with lemon filling and apricot jam.

Today I will be making Viennese cookies with apricot jam. We will prepare all the products according to the list. This amount of ingredients will make quite a lot of cookies.

Melt butter or margarine in the microwave, add baking powder and salt to the butter.

You need to add sugar depending on how sweet your confiture is, but not less than 200 g.

Add the eggs to the bowl with the remaining ingredients.

We will add flour gradually. First, add one glass of flour and knead the dough with a mixer. After this, add flour little by little and knead the dough into a fairly dense dough using the specified amount of flour. Separate one third of the total amount of dough received and put it in the freezer for 15 minutes.

From the remaining dough we form a base for cookies, we simply do this with our fingers, as if crushing the dough and distributing it along the bottom of the mold. The layer thickness should be 0.5-1 mm.

Spread jam on the surface of the dough in an even thin layer.

Take the dough out of the freezer and grate it on top of the jam. Preheat the oven to 170 degrees C and place the pan with cookies in the oven for 20 minutes.

Let the finished cookies cool slightly and then cut into portions. We serve Viennese cookies with jam for tea, with milk or sour-milk products.

Enjoy your tea!

For all lovers of home baking, we offer a recipe for Viennese cookies with jam. The cooking technology in this case is very easy to learn and should be included in the culinary notebook of novice bakers as a basic one.

From regular shortcrust pastry we form a grated pie with filling, which we divide into portions. As a result, we get delicious, moderately sweet and crumbly Viennese cookies with jam, which will be an excellent accompaniment to a cup of tea or coffee.

Ingredients:

butter (margarine will also work) - 250 g;
eggs - 2 pcs.;
baking powder - 1 teaspoon;
salt - ½ teaspoon;
sugar - 200 g;
flour - 4-4.5 cups (as much as the dough will take);
any thick jam - about 300 g.

Viennese cookies with jam recipe with photos step by step

How to make Viennese cookie dough

Melt the butter (or margarine) on the stove or in the microwave until smooth. Cool until the liquid is slightly warm.
Add eggs, salt and all the sugar at once to the melted butter. Beat with a mixer.
Mix the baking powder with a glass of flour. After sifting, add to the oil mass.
We work with the mixer again, achieving a smooth, homogeneous and still liquid dough. Gradually add flour, continuing to beat the flour mixture.
When the thickened mass no longer lends itself to the mixer, we begin kneading by hand. As a result, you need to get a fairly thick and crumbly shortbread dough that does not stick to your palms. Since flour comes in different qualities, you may need a little more or less of it than indicated in the recipe - we rely on the condition of the dough.
Place approximately 1/3 of the dough in the freezer for 15-20 minutes, and distribute the rest in an even layer (0.5 cm thick) on a large baking sheet covered with parchment paper. It is more convenient to do this by hand, since the dough crumbles a lot and rolling it out with a rolling pin to the desired size will be difficult.
Distribute the jam over the flour base. Also, any jam, jam, or berries ground with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not particularly thick, the edges of the bottom layer of dough must be slightly raised upward, forming sides, so that during the baking process the sweet additive does not spread over the baking sheet.
We take the chilled and slightly hardened dough out of the freezer, rub it with large shavings and distribute it over the entire area of the future cookie. Cover the filling thickly, leaving no gaps. Place the workpiece in an oven heated to 200 degrees.
Bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should brown, but not too much.
Having cooled our grated pie completely, cut it into equal squares or rectangles.

Viennese cookies with jam are ready! Enjoy your tea!