Oven Baked Easy Viennese Cookies Recipe

2017-10-27
  • Yield : 20 cookies
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

    45
  • Fat

    2 g
  • Cholesterol

    6 mg
  • Protein

    1 g
  • Carbohydrate

    6 g
  • Sodium

    15 mg
  • Fibre

    0 g

Oven baked easy Viennese cookies recipe. Famous Viennese cookies baked in the oven. Very easy and delicious dessert. This is Viennese shortbread pastry based dessert.

Viennese Shortbread Pastry Recipe

Here is a pastry with delicious “melt in the mouth” appeal. It is very soft and light when made and is piped through a 1/2-inch (1.25 cm) nozzle into a variety of shapes.That is mainly used for fancy shaped cookies which keep extremely well.

Ingredients: 1 cup (250 ml) unsalted butter, 1/2 cup sifted superfine sugar, 1 egg yolk, 2 drops vanilla extract, 2 cups all-purpose flour

Instructions: Lightly grease and flour a baking sheet. In a small mixing bowl, combine unsalted butter and sugar. Beat until white, light and fluffy. Stir in the egg yolk and the vanilla extract. Beat well.

Warm all-purpose flour slightly. Add half of the sifted flour, mix in well, using a wooden spoon, then add remaining flour, and mix until thoroughly combined. Place the mixture in a large pastry bag fitted with a 1/2-inch (1.25 cm) star nozzle. Pipe out in the desired shapes.

Oven Baked Easy Viennese Cookies Recipe

Ingredients

  • 1 quantity Viennese shortbread pastry recipe

Method

Step 1

To make rosettes: pipe 2-inch (5 cm) round rosettes on a greased baking sheet. Half of the candied cherry may be placed in the center of some.

Step 2

Preheat the oven to 375 F (180 C). Bake in preheated oven for 10-12 minutes or until light golden brown.

Step 3

Remove from the sheet and cool. They may be left plain, sprinkled with caster sugar, or sandwiched together with raspberry jam and whipped cream.

Step 4

To make fingers: pipe the mixture onto a greased baking sheet, using a large pastry bag and 1/2-inch (1.25 cm) star nozzle, in 2½-3 inches lengths. Bake in 375 F oven for 10-12 minutes. Cool. These may be partly dipped in melted chocolate and allowed to set.

Step 5

To make rings: Mark greased and floured baking sheet with a 2-inch (5 cm) round cutter. Pipe with 1/2-inch (1.25 cm) star nozzle on the marked rings. Bake in 375 F oven for 10-12 minutes. Cool. To finish, they may be partly dipped in melted chocolate and sprinkled with lightly toasted slivered almonds.

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