There is nothing better for tea than tasty, aromatic and very appetizing “Viennese cookies”. It is prepared very simply and quickly. All you need to do is quickly knead the shortbread dough and get a glass of jam. In principle, you can use any jam, but sweet and sour is better, for example, currant jam, raspberry jam, cherry jam, etc... In the photo are Viennese cookies with cherry jam. Be sure to try this recipe and please your kids with unusual cookies.
Ingredients:
- dough:
- 3 cups flour
- 5 tbsp. Sahara
- 1 tsp baking soda without a slide
- 200 gr. butter
- 3/4 cup sour cream or kefir
- 1 egg yolk
- filling:
- 1 glass of jam
- First of all, let's prepare the shortbread dough. To do this, measure out three glasses of flour, use a glass with a volume of 250 ml. Do not confuse volume and weight; do not forget that one glass contains 160 grams. flour - this is for those who weigh flour.
- Add sugar and baking soda. Mix. Take the butter out of the refrigerator and cut it into fairly small pieces. Add butter to the rest of the ingredients.
- Roll the butter in flour, then quickly rub the butter and flour together with your fingers. Grind until you get coarse crumbs, this takes 3-4 minutes. We do this quickly so that the butter does not melt.
- Mix the yolk with kefir or sour cream, and then add to the flour. Using a spoon, rub the liquid into the flour crumbs. Gradually the flour becomes moistened and begins to resemble a kind of dough.
- Using our hands, we quickly form two balls - one large for the base and the second small for topping. If the dough does not want to mold, then add literally a tablespoon of cold water.
- We wrap the buns in food-grade plastic. We put the big one in the refrigerator, and the small one in the freezer. To make a small piece of dough freeze faster, you can flatten it into a flat cake. Chill the dough for 30 minutes.
- We take out a large bun from the refrigerator and roll it into a thin cake (0.5-0.6 cm). To make your life easier, roll out the cake on parchment paper, this will make it much easier to transfer it to the baking sheet. To prevent the dough from sticking to the rolling pin, lightly sprinkle it with flour.
- Transfer the cake along with parchment paper to a baking sheet. Then spread a thin layer of jam on the dough. If the jam is too liquid, then strain the syrup. Since I used cherry jam (pitted), I had to chop the cherries a little first.
- We take out the second piece of dough from the freezer, rub it on a coarse grater, while simultaneously distributing the crumbs over the entire surface of the crust of our future Viennese cookies.
- Place the baking sheet in a well-heated oven, which should be turned on in advance. Place the baking sheet in the middle position so that the cookies bake on the bottom and brown on top at the same time. Bake cookies for 20-25 minutes at a temperature of 170-180 degrees. We monitor the readiness of the cake. If the jam contains little moisture, the cake can cook much faster.
- Remove the crust from the oven and let it cool. We cut the warm or already cooled cake with a sharp knife into squares, diamonds or triangles - whichever you like best. Transfer the cookies to a plate or tray. We serve very beautiful and appetizing Viennese cookies with jam for tea.
- By the way, you get incredibly tasty and aromatic cookies baked like Vienna cookies if you put them in
The best Cookie recipes with step-by-step instructions with photos
Viennese cookies are the most famous delicacy, but its recipe can be changed as much as you like. More often they use different fillings, but the dough and the shape of the cookies can also be different.
Viennese cookies
24 pcs. portions
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.
Why run to the store...
In a blender bowl, combine the melted slurry. butter, sugar (including vanilla) and eggs. Beat until smooth.
We begin to add in parts (!) the flour that has already been sifted and mixed with baking powder. As often happens, you may need more or less than the specified quantity. In short, how long will the dough take?
It should be elastic and smooth, not sticking to your hands. I call it “plasticine”))) Divide the dough into two unequal parts - 1/3 and 2/3. Wrap the smaller part in film and put it in the freezer for 15 minutes.
Line a baking tray with baking paper. Using a rolling pin or your hands, whichever is more convenient for you, distribute the dough in an even layer over the entire area of the baking sheet.
Then spread with jam.
We take the already slightly frozen second part of the dough out of the refrigerator and rub it over the entire surface using a coarse grater (it looks like pizza for now, right?)
Bake in an oven preheated to 180 C for 30-35 minutes. Remove from the oven after the specified time and let cool completely. We cut the pie into square cookies and invite guests.
Guten Appetit!
Making Viennese cookies is a piece of cake! Even a child and a beginner in cooking can cope with the task. It's so simple that sometimes it's even funny.
Such baking will never become redundant. 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 absolutely sure of its quality. Only you know what is in the composition and how useful it is.
Classic recipe
We prepare classic Viennese cookies with jam in stages:
- Remove margarine from the refrigerator, unpack it and cut into cubes;
- Place the cubes in a saucepan and remove it to the stove;
- Allow the margarine to dissolve until liquid and then remove from heat;
- Add sugar and salt, stir until dissolved and let the mixture cool to room temperature;
- When cool, beat in the eggs, add baking powder and whisk until smooth;
- Next, add flour in parts, passing it through a sieve;
- Mix with a whisk or mixer as long as possible, and then continue by hand;
- The result should be a soft, elastic dough;
- Divide it into three parts and put one of them in the freezer for a quarter of an hour;
- Combine two parts of the dough and roll out into the shape of a baking sheet, which, by the way, must first be greased with oil or at least covered with a sheet of parchment. The width of the dough should be about 5 mm;
- Place the layer on a baking sheet;
- Spread the bottom layer with your favorite jam;
- Remove a third of the dough from the freezer and grate it evenly on a coarse grater over the jam;
- Preheat the oven to 190 Celsius and when it is already hot, place the baking sheet inside;
- Bake cookies for twenty minutes;
- You can cut it hot (it’s softer and easier) or when it’s cooled (it’s safer).
Viennese chocolate cookies
- 20 g sugar;
- 320 g butter;
- 270 g chocolate;
- 4 eggs;
- 400 g flour.
How long to do – 1 hour and 20 minutes.
How many calories – 459 calories.
Preparation:
- The butter must first be removed from 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 again until smooth;
- In several stages (a spoon at a time), add 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 remove one baking sheet while it is still warm and cover it with a sheet of baking paper;
- Knead the dough, which consists of two parts, a little and then roll it out into the shape of a baking sheet and place it there;
- Grate the chocolate on top and distribute it evenly. You can, in principle, grate it into a separate bowl and only then distribute it over the dough;
- Take out the third part of the dough and grate it too, but on top of the chocolate;
- Place in the oven for thirty minutes;
- Cut the hot cookies into portions and wait until they cool down.
Recipe by Tatyana Litvinova
- 2 yolks;
- 200 g jam;
- 60 g sugar;
- 2 pinches of salt;
- 200 g flour;
- 2 g vanillin;
- 160 g butter.
How long 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;
- Remove the butter in advance to soften it;
- Mix it with sugar and beat in a blender until white and increased in volume;
- Next, add flour through a sieve, yolks and vanillin;
- Knead the mixture 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 out future cookies in any shape;
- Divide the cut pieces into two parts and make holes in one half in the center with a diameter of at least about 10 mm;
- Take sheets of parchment and place them on a baking sheet;
- Place cookies on them and bake for twenty minutes;
- Remove the cookies and let them cool;
- Cover whole cookies completely with jam, place a cookie with a hole on top and place a little more jam in the hole;
- Before serving, you can sprinkle with powdered sugar.
Thick jam must be added to the cookies, otherwise they will leak and bake unevenly. If you only have liquid jam, add ground nuts to it. They will thicken the jam, and you can safely add it.
To ensure that the bottom part rolls out well, we recommend cooling it for at least twenty minutes. To do this, you can place it in the refrigerator.
Various other fillings can be used in place of jam. For example, it could be a sweet sauce, cream, or even berries and fruits, chocolate, dried fruits, and nuts. Of course, you can still combine all this happiness, but then be prepared for a sweet bomb!
Be sure to make Viennese cookies. Brew a mug of tea and drown in your thoughts!
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 wrap 2/3 of the dough 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
