One of the most famous species classic cookie- it's Viennese. There is probably no person who has not tried it. This cookie bears the taste of childhood, reminiscent of a sunny summer at grandma's and a cozy home. There is a legend that the most talented chefs live in Vienna, and their pastries are known all over the world. It is from there that we know viennese strudel and Viennese waffles, so this delicious cookies with jam also received the name "Viennese". Any hostess can make it, you will like each recipe in your own way.
To make this cookie, take:
- 200 g butter;
- 1 egg;
- 400 gr. flour;
- A pinch of soda;
- 200 g sugar + 50 g sugar;
- 40 g of powdered sugar for decoration;
- 1 lemon;
Step by step recipe:
- Grind sugar and egg and pour in butter(you need to melt it a little first).
- Next, add the sifted flour and knead the dough. This shortbread dough like any cookie. The difference is that Viennese involves baking two types of dough - regular and grated. Divide the resulting shortbread dough into halves (one slightly larger) and refrigerate for 30 minutes.
- Lay out the larger half of the dough on a parchment sheet and roll it out evenly.
- Since this recipe is without jam, we will grease the first layer with a mixed lemon with sugar (or just sugar). To do this, you need to grind the pulp of the lemon and sugar to a homogeneous gruel. Spread this gruel very thinly on the first layer of dough, then sprinkle with pieces of the remaining dough and into the oven.
- Bake at 180-200 degrees for about 30-35 minutes. Remove the cookies when the top is deep golden or light brown. Cut the cake into squares or rectangular sticks. A treat for tea or milk is ready! Capture this beauty in a photo to brag to your friends.
More often you can find a recipe for this dish with jam or jam. Thanks to this, the cookies become more juicy, acquire a berry flavor. How to make Viennese biscuits with jam:
For dough:
- 250 gr. margarine
- 2 eggs
- Gender ch.l. soda
- glass of sugar
- For the filling, you can take jam, jam or berry jam.
Recipe:
- Melt margarine and mix it with eggs, soda and sugar. Take a large sieve. Sift the flour through a sieve and immediately add to the dough. Knead the dough of medium hardness, but so that it does not stick to your fingers (adjust the amount of flour yourself).
- We divide the dough into two halves: one a little less, the second a little more. We send a small part to the refrigerator or freezer, so that later it will be easier to chop. We roll out most of it evenly on a sheet of parchment, greased with any oil. Spread the filling on top. If you decide to make cookies with jam, then it is best suited from sour berries - black or red currants, blackberries, blueberries, cherries. But in fact, you can change the recipe for yourself and your tastes.
- Take out the frozen dough and grate it on a coarse grater (cut with a knife or crumble) and sprinkle on top of the cake.
- Bake in preheated to 180-200 gr. oven for half an hour. Cut the finished cookies into rectangles, and preferably squares. It is believed that the Viennese should be just such a form. You can take a photo of the treat as a keepsake.
Viennese cookies with cottage cheese
Unlike ordinary shortbread cookies, Viennese can be made in various shapes and with various fillings.
- 0.75-1 cup flour
- 100 g butter
- 100-125 g powdered sugar
- 1 egg
- 135 g cottage cheese
- zest of half a lemon
Recipe:
- Separate the egg into yolk and white. We will put the protein aside - we will not need it for the test.
- We combine all the ingredients: flour, powdered sugar, zest, butter, yolk and grated cottage cheese and knead homogeneous dough. Leave it for 1-1.5 in the refrigerator.
- When the dough has become cold and hard, roll it out and cut out circles, half with a hole. We will then fill them with jam.
- Grease the edges of the circles egg white and blind together a half with a hole and without, bake for 15-20 minutes at a temperature of 180-200 degrees.
The finished cookie has a delicate golden color, it is very important not to overdry it. When the cookies are ready, fill the holes with jam and let them cool slightly. Be sure to take a photo. Viennese curd treat is ready!
There are many recipes and photos of this cookie, but you can’t imagine it in all its glory until you try it. Viennese delicacy will become a favorite treat in your home!
Video recipe for making Viennese cookies with jam
The simplest option home baking: Viennese cookies, the classic recipe is familiar to us from childhood memories. Viennese cookies have several varieties, but the base is always made from shortcrust pastry, and for the filling is most often used thick jam, jam, jam, necessarily sour taste. It is in the combination of sweet shortbread dough and sour filling that the “zest” of this pastry is the most popular, simple and delicious recipe for Viennese cookies with jam. Cooking Viennese biscuits classic recipe in butter, it turns out crumbly and very soft.
Ingredients:
- wheat flour - 2 cups;
- butter - 100 g;
- sugar - 100 g;
- egg - 1 pc;
- baking powder - 2/3 tsp;
- salt - 1/3 tsp;
- thick jam or jam.
How to cook Viennese cookies according to the classic recipe
Before pouring sugar into a bowl, decide what kind of jam you will use for the filling. If sweet, take a third less sugar so that the cookies do not turn out to be tasteless and sugary. I made with sour plum jam, for him these are ideal proportions. Combine egg and sugar, whisking vigorously with a whisk.
Melt the butter over low heat and let it cool down a bit. There are recipes for Viennese cookies in which it is recommended to soften the butter to room temperature and then mix with the egg-sugar mixture. This option is not very convenient for me, usually there is no time to wait until it melts. By the way, I did not notice any difference - either melt it, or add soft, the taste of the finished cookies is the same.
Sift flour beforehand. Add in parts, I do about two parts. First, I pour out one glass, mix to get a thick mass, approximately like a cream.
Then I add the baking powder and add another half cup of flour. I spread the rest on the table in a thin layer and quickly knead the dough for Viennese cookies.
The lump will be smooth, not sticky to the hands and plastic, like plasticine. I specially crushed it so that you can see how soft it turns out. We divide the gingerbread man into two parts, one will be twice as large as the second.
We wrap the smaller part in a film, put it in freezer for 15-20 minutes. We collect the second into a ball, flatten it into a cake, distribute it on a baking sheet or a sheet of baking paper with our hands. I just had enough for a form with a diameter of 28 cm. The dough is very plastic, easily stretched to a thickness of 0.5 cm without the help of a rolling pin. You can make the edges a little thinner, they will be cut off.
Carefully transfer the paper along with the workpiece into a mold with low sides. Lubricate thick jam or jam, jam, evenly covering the surface of the cake. The layer of jam can be thin, almost transparent, or thicker - to your taste. But a lot liquid jam I do not advise putting it - when heated, the excess will drain and burn.
Advice. If the jam is watery, add some starch or crushed nuts (walnuts or peanuts). V last resort- drain the liquid syrup, and rub the berries, the jam will become much thicker.
We take out the frozen lump of dough from the freezer. Three on a coarse grater directly on the cake, smeared with jam. If somewhere there are uncovered places, with our hands we evenly distribute the chips on top sweet stuffing. It will not work to rub the frozen dough into a separate bowl and then sprinkle it on the jam - after rubbing, the chips quickly stick together, you will have to roll them up again and freeze them.
Classic Viennese cookies are baked in a hot oven on the middle tier. We set the temperature to 180 degrees and bake for 20 minutes until a light blush appears on the sweet shavings. As soon as the top of the cookies becomes pinkish - this is a sign of readiness, do not hold longer so as not to overdry. The edges will be a little drier, but we will still cut them off, and the middle will remain soft and crumbly.
Cool a little and cut the Viennese cookies with jam while still warm, so it will crumble less. Any shape: squares, rhombuses, stripes.
From this serving of products, 30-35 cookies come out as in the photo, and more trimmings. If you want to bake more, make a double batch, according to the classic recipe, Viennese cookies are incomparably delicious! It will keep for several days, but it is unlikely to be stale, and most likely the plate will be empty in a few hours. Tasty cookies and Bon appetit! Your plush.
Video recipe for Viennese cookies with jam
Austrian cuisine is known for its confectionery and especially Viennese cookies. There are more than a hundred types of it, but the most famous is the Linzer biscuit. This biscuit is considered to be the oldest classic Viennese biscuit. The recipe for this cookie is about 400 years old. It is a miniature copy of the Linzer cake, which was prepared on major holidays.
Cookies made from the most delicate shortcrust pastry are cut out with special molds and joined together with jam.
The delicate taste of fragile cookies will not leave anyone indifferent. If you try it at least once, you will definitely want to feel how this delicious creation of Austrian confectioners melts in your mouth.
Preparing these cookies is very easy. Moreover, the ingredients for the classic Viennese cookies can be found in almost any refrigerator.
Today I want to invite you to prepare this wonderful dessert and below I will give two recipes for making Viennese cookies at home.
To prepare classic Viennese cookies, take:
- Butter - 150 grams;
- Yolks - 2 pieces;
- Flour - 200 grams;
- Sugar - 60 grams;
- Vanillin - 2 grams;
- Marmalade or jam to taste.
We take 150 grams of a little chilled butter, rub with 60 grams of sugar until white. Add 2 egg yolks, mix until smooth. Add 200 grams of sifted flour, vanilla sugar and a pinch of salt, knead the shortbread dough.
We shift the finished shortbread dough into a bowl, cover with a paper towel and send it to the refrigerator for 20-30 minutes or to the freezer for 5-10 minutes.
After cooling, knead the dough a little with your hands on the surface or cutting board.
Let's form a round cake from the dough. Lay it out on a sheet of parchment. Cover with a second sheet on top and roll out the dough into a layer 3-4 mm thick using a rolling pin.
Using a cookie cutter, squeeze cookies out of the dough. You need to do this by placing a cold plastic cutting board under the bottom of the lower parchment. It must be cooled in advance in the freezer. This is done so that the dough does not heat up quickly and it is easier to separate the dough from the parchment. As a mold, you can use a glass or a regular glass.
In half of the cookie blanks, use a small round shape to cut holes in the middle.
We spread the cookies directly with parchment on a baking sheet and send them to the oven, heated to 160 degrees for 15-20 minutes, keep until light golden brown.
We take one cookie without a hole, the other with a hole. First coat with marmalade.
We connect it with the second. In the middle we put a drop of jam or marmalade. We do the same with the rest of the cookies.
We decorate the classic Viennese cookies, sprinkle with powdered sugar.
A very tasty Viennese biscuit, when uncut, it resembles a grated pie with jam. It's simple, fast. I recommend making this cookie. It turns out fragrant, crumbly, tender, well, just delicious.
To prepare, take:
- 420 grams of flour;
- 5 grams of baking powder;
- A pinch of salt;
- 2 egg yolks;
- 120 grams of sugar;
- 10 grams of vanilla sugar;
- 60 grams of sour cream (fat content 22-25%);
- 240 grams of cold butter;
- 300 grams of jam or jam to your taste.
Mix the sifted flour with baking powder and a pinch of salt.
Add sour cream, sugar, vanilla sugar to egg yolks. Stir until sugar dissolves. 
Cut the cold butter into cubes, add to the flour and grind with your hands into crumbs. 
Add the yolks with sugar to the butter crumbs and quickly knead the dough.
Separate 1/3 of the dough from the dough. Wrap both pieces of dough in cling film. We send most of it to the refrigerator, and the smaller one to the freezer for 60 minutes. 
Chilled, roll out most of the dough, on baking paper, into a rectangle measuring 25 by 40 centimeters. The rolled layer together with the paper is transferred to the mold.
We apply a layer of jam, jam or marmalade on the dough and evenly level it with a spatula.
From above, in an even layer, on a coarse grater, we rub the part of the dough frozen in the freezer.
We send the Viennese cookies to bake in the oven, heated to 190 degrees. Bake for 25-30 minutes until golden brown. 
We cool the finished baking in the form for 15 minutes, then transfer it to the board along with the paper, cut it and leave it to cool completely.
Viennese cookies with jam are ready.
Have a good mood and wonderful baking!
June 19, 2017 224
Cook Viennese cookies - just spit! Even a child and a beginner in cooking will cope with the task. It's so simple that sometimes it's even funny.
Such pastries will never be superfluous. It can be eaten with tea, for breakfast or late dinner. You can take it to work or on a picnic. In addition, it is good because you are sure of its quality. Only you know what is in the composition and how useful it is.
Classic recipe
- 800 g flour;
- 5 g baking powder;
- 250 g margarine;
- 2 eggs;
- 3 g salt;
- 210 g sugar;
- 330 g jam.
How many calories - 381 calories.
Cooking classic Viennese cookies with jam in stages:
Viennese cookies with chocolate
- 20 g of sugar;
- 320 g butter;
- 270 g of chocolate;
- 4 eggs;
- 400 g flour.
How much to do - 1 hour and 20 minutes.
How many calories - 459 calories.
Cooking:
- The butter must first be pulled out of the refrigerator so that it warms up and becomes soft;
- Cut the butter into cubes, add sugar to it and beat both components with a whisk until fluffy;
- Add eggs and beat the mass again until smooth;
- In several stages (a spoonful), add the flour through a sieve, gradually kneading the soft dough with your hands;
- Divide the resulting mass into three parts. Combine two, and put the third in the freezer for thirty minutes;
- Preheat the oven to 180 Celsius and take out one baking sheet while it has not yet had time to heat up and cover it with a sheet of baking paper;
- The dough, which consists of two parts, knead a little and then roll it out in the form of a baking sheet and place it there;
- Grate chocolate on top and spread evenly. You can, in principle, grate it into a separate bowl and only after that distribute it over the dough;
- Get the third part of the dough and also grate it, but already on top of the chocolate;
- Put in the oven for thirty minutes;
- Cut the hot cookies into portions and wait until it cools down.
Tatyana Litvinova's recipe
- 2 yolks;
- 200 g jam;
- 60 g sugar;
- 2 pinches of salt;
- 200 g flour;
- 2 g vanillin;
- 160 g butter.
How much to do - 1 hour and 15 minutes.
How many calories - 347 calories.
How to cook Viennese cookies according to Tatyana Litvinova's recipe:
- Turn on the oven at 160 Celsius;
- Place the largest cutting board in the freezer;
- Pull out the oil in advance to soften;
- Mix it with sugar and beat with a blender until white and increase in volume;
- Next, add flour through a sieve, yolks and vanilla;
- Knead the mass into a smooth and soft dough;
- Take two sheets of parchment, place the dough between them and roll it out to a thickness of about 3 mm;
- Then remove the top sheet, and place a cold board from the freezer under the bottom one;
- Cut future cookies in any shape;
- Divide the cut blanks into two parts and make holes in the center with a diameter of at least about 10 mm in one half;
- Take sheets of parchment and put them on a baking sheet;
- Arrange cookies on them and bake for twenty minutes;
- Take out the cookies and let them cool;
- Lubricate the whole biscuit with jam completely, place the biscuits with a hole on top and place a little more jam in the hole;
- You can sprinkle with powdered sugar before serving.
Thick jam must be added to the cookies, otherwise it will flow and bake unevenly. If you only have a liquid version of jam, then add ground nuts to it. They will thicken the jam, and you can safely add it.
In order for the lower part to roll out well, we recommend that it be cooled for at least twenty minutes. To do this, you can put it in the refrigerator.
Various other fillings can be used instead of jam. For example, this could be sweet sauce, cream or maybe even berries and fruits, chocolate, dried fruits, nuts. Of course, you can still combine all this happiness, but then be ready for a sweet bomb!
Be sure to cook Viennese cookies. Brew a cup of tea and drown in your thoughts!
