Homemade Viennese cookies. How to make Viennese cookies at home: step-by-step recipe
Did you know that Austrian cuisine is famous for its sweet desserts? Very tasty, especially the Viennese cookies! There are several varieties of it, including grated and Linzer cookies, and there are even potato cookies, which are baked for special occasions. The ingredients for this baking can be found in every kitchen, and the taste is beyond praise! Shortbread cookies, very tender, crumble and melt in your mouth.
The technology for preparing Viennese cookies is the same as that of grated pie, known to many housewives since the Soviet era. But Viennese cookies are never prepared with margarine, but always with high-quality butter, which gives the baked goods a more crumbly texture and a unique taste. Instead of whole eggs, only yolks are used, which make the dough more delicate and tender, with a pleasant yellowish tint. You can use any jam, preferably with sourness - currant, dogwood or cherry are ideal. Viennese cookies are prepared with jam according to the classic recipe, but jam is also used as a filling, always thick so that it does not spread at high temperatures, for example, red or black currants, grated with sugar, will do.
Ingredients
- butter 200 g
- salt 1 chip.
- sugar 2 tbsp. l.
- egg yolks 2 pcs.
- wheat flour 300 g
- jam or jam 3-4 tbsp. l.
How to make Viennese cookies according to the classic recipe
The dessert is equally delicious both warm and cold, especially with milk.
No matter how many baking recipes exist, every housewife still has her own signature pie. The most delicious, fluffy, tender and simply amazing. All this can be said about Viennese pie - a popular treat that is usually covered with a layer of berries or jam. Today we will prepare a Viennese pie with rose jam mixed into the dough itself. These pastries are so fragrant that your guests will ask for sweets right from the door!
Ingredients
- Wheat flour – 150 g__NEWL__
- Eggs – 2 pcs.__NEWL__
- Sugar – 100 g__NEWL__
- Rose petal jam – 2 tbsp.__NEWL__
- Butter – 100 g__NEWL__
- Baking powder for dough – 1.5 tsp.__NEWL__
Preparation:
1. The Viennese pie should turn out very soft and tender. You can give him these qualities only by thoroughly beating eggs with sugar. So that's what we'll do. Place two eggs in the mixer, add sugar and beat well. Instead of sugar, you can use powdered sugar - then the dough will be even softer.
2. The butter, previously removed from the refrigerator, should be soft. We cut it into cubes (to make it easier to beat) and put it in the mixer. Turn on the device and beat the butter together with the egg mixture. You need to make sure that all the pieces of butter melt completely and the mass becomes homogeneous.
3. This is the “featherbed” we get. We are not transferring this most delicate mass anywhere yet.
4. In a large bowl, stir the flour and baking powder. This must be done before adding the liquid mass, otherwise the baking powder will not mix well, and there will be large air holes in the finished cake.
5. Add the liquid mixture to the flour and stir with a spoon. The dough should not be stiff or liquid.
6. Now you can add our aromatic ingredient - rose petal jam. If you have had it for a long time and it has already become candied, you first need to put a couple of spoons of jam in a small saucepan or bowl and melt it over low heat. Before adding jam to the dough, cool it to room temperature. After adding the jam, knead the dough well: it takes on a pinkish tint. It smells simply amazing, so it’s best not to show this treasure to children! At least while it's raw.
7. Grease the baking dish with a piece of butter (both the bottom and the walls), then lightly sprinkle with flour. All this must be done so that the finished cake does not stick to the pan. After processing the mold, spoon the dough into it. Preheat the oven to 180 degrees and set the Viennese pie to bake. It will take about half an hour for the dish to be fully prepared.
If the crust is sufficiently browned and the dough does not stick to the match, then the Viennese pie is ready! A great addition to tea drinking with the wonderful aroma of roses!
Today we will prepare classic Viennese cookies with jam. Remember how our mothers and grandmothers baked it when we were still very little? So I remembered these happy, carefree times and therefore decided to repeat the delicious and simple recipe for Viennese cookies in my kitchen. It turned out very tasty.
Delicate shortbread dough perfectly complements the sweet, aromatic jam, making the baked goods especially tender. For this recipe, it is best to use thick jam so that it does not soak the bottom layer of shortcrust pastry too much. I usually take apple, plum or currant jam.
Ingredients:
- 100 g butter
- 3 tbsp. 200 ml wheat flour
- 5 tbsp. l. sour cream 15-20% fat
- 5 tbsp. l. refined sunflower oil
- 5 tbsp. l. Sahara
- 5 tbsp. l. thick jam
- 1 egg
- 1 tsp. baking powder
How to make Viennese cookies with jam:
In a deep bowl, mix 5 tablespoons of sour cream, odorless sunflower oil and granulated sugar with one egg.
Using a mixer, beat the mixture until it becomes homogeneous.
Sift two 200 ml glasses of wheat flour into a separate bowl. Grate the chilled butter on a coarse grater and add it to the flour.
Using a fork, turn the mixture into fine crumbs.
Pour the egg-sour cream mixture into the resulting crumbs.
Mix the dough. Let's add baking powder to it so that the very tasty Viennese cookies with jam turn out airy.
Add the remaining sifted flour and knead into a homogeneous elastic dough.
Cut one third from the finished dough. Wrap both parts of the dough in film. We'll put most of it on the refrigerator shelf to cool, and put the smaller part in the freezer so that it freezes properly.
After an hour, take the dough out of the refrigerator. Roll out most of it with a rolling pin into the shape of a baking tray. Place the dough in the mold and form sides 1 centimeter high, following the recipe for Viennese cookies with jam.
Spread thick jam on top in a thin, even layer. I used apple jam with whole fruit slices.
Grate the remaining small piece of dough on top using a coarse grater and distribute it evenly over the filling.
Place the pan in a hot oven set to 190 degrees for 40-45 minutes. When the crumbs on top are golden, the Viennese cookies with shortcrust pastry jam are ready.
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 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.
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