Viennese cookies
8 servings
60 minutes
Viennese cookies are a refined dessert of Austrian cuisine, infused with the spirit of old Vienna. Its delicate, crumbly dough made from butter and egg yolks perfectly complements the fruity tartness of strawberry jam. The history of this treat begins in Austrian patisseries where bakers sought ways to create a simple yet elegant dessert for tea. Viennese cookies are perfect for cozy evenings and festive gatherings, providing a sense of warmth and sophistication. The ideal harmony of sweetness and lightness makes it a favorite treat for both adults and children. Preparation requires attention, but the result is always delightful — each bite melts in your mouth, leaving a pleasant aftertaste of vanilla and fresh berries.
1
Beat the butter and powdered sugar until creamy.
- Butter: 200 g
- Powdered sugar: 0.8 glass
2
Add the yolks and vanilla essence. Mix well until smooth. Gradually add the flour.
- Egg yolk: 4 pieces
- Vanilla essence: 3 teaspoons
- Wheat flour: 2 glasss
3
Knead the dough. It should be elastic enough and not stick to your hands, so you may need more or less flour, adding it gradually, about 2 tablespoons at a time.
- Wheat flour: 2 glasss
4
We roll out 2 balls - one ball should be slightly larger than the other. We put the smaller ball in the fridge, wrapped in plastic wrap.
5
Preheat the oven to 180 degrees. Line the baking tray with parchment paper. Evenly spread the dough over the tray, creating small edges.
6
We are spreading jam on the dough.
- Strawberry jam: 450 ml
7
Grate the remaining dough on top using a large grater. Place it in the preheated oven for about 20-25 minutes until the pie is slightly browned.
8
We cut the cooled pie into squares.