One of the most famous types of classic cookies is the Viennese. There's probably no one who hasn't tried them. These cookies evoke the taste of childhood, reminding you of sunny summers with grandma and a cozy home. Legend has it that Vienna is home to the most talented chefs, and their baked goods are renowned throughout the world. It's from there that we're familiar with Viennese strudel and Viennese waffles, which is why these delicious jam cookies are also called "Viennese." Any homemaker can make them, and each recipe will delight you in its own way.

Viennese cookies without jam

To make these cookies, take:

  • 200 g butter;
  • 1 egg;
  • 400 g flour;
  • A pinch of soda;
  • 200 g sugar + 50 g sugar;
  • 40 g powdered sugar for decoration;
  • 1 lemon;

Viennese cookies 2

Step-by-step recipe:

  1. Grind the sugar and egg and pour in the butter (it needs to be melted a little first).
  2. Next, add the sifted flour and knead the dough. This is a shortcrust pastry, like any cookie dough. The difference is that Viennese pastry involves baking two types of dough: regular and grated. Divide the resulting shortcrust pastry into halves (one slightly larger) and refrigerate for 30 minutes.
  3. Place the larger half of the resulting dough on a parchment sheet and roll it out evenly.
  4. Since this recipe doesn't include jam, we'll be brushing the first layer with a mixture of lemon and sugar (or just sugar). To do this, mash the lemon pulp and sugar until smooth. Spread this mixture very thinly over the first layer of dough, then sprinkle with pieces of the remaining dough and bake.
  5. Bake at 180-200 degrees Celsius for about 30-35 minutes. Remove the cookies when the top is richly golden or light brown. Cut the cake into squares or rectangular bars. A delicious treat to go with your tea or milk is ready! Capture this beauty in a photo to show off to your friends.

You'll often find this recipe with jam or preserves. This gives the cookies a juicier texture and a berry-like flavor. Here's how to make Viennese cookies with jam:

Viennese cookies 4

For the dough:

  • 250 g of margarine
  • 2 eggs
  • Half a teaspoon of baking soda
  • A glass of sugar
  • Flour
  • For the filling, you can use jam, preserves or berry preserves.

Recipe:

  • Melt the margarine and mix it with the eggs, baking soda, and sugar. Use a large sieve. Sift the flour through the sieve and immediately add it to the dough. Knead the dough until it's medium-stiff, but not sticky (adjust the amount of flour).
  • Divide the dough into two halves: one slightly smaller, the other slightly larger. Place the smaller half in the refrigerator or freezer to make it easier to crumble later. Roll out the larger half evenly on a sheet of parchment greased with any oil. Spread the filling on top. If you're making jam cookies, tart berries work best—black or red currant, blackberry, blueberry, or cherry. But you can really adjust the recipe to suit your tastes.
  • Take out the frozen dough and grate it on a coarse grater (cut it with a knife or crumble it) and sprinkle it on top of the pie.
  • Bake in a preheated oven at 180-200 degrees Celsius (350-400 degrees Fahrenheit) for half an hour. Cut the finished cookies into rectangles, or better yet, squares. Viennese cookies are typically shaped exactly like this. You can take a photo of the treat as a souvenir.

Viennese cookies with cottage cheese

Viennese cookies 3

Unlike regular shortbread cookies, Viennese cookies can be made in a variety of shapes and with different fillings.

Let's take:

  • 0.75-1 cup flour
  • 100 g butter
  • 100-125 g powdered sugar
  • 1 egg
  • 135 g of cottage cheese
  • zest of half a lemon

Recipe:

  1. Separate the egg into the yolk and white. Set the white aside—we won't need it for the dough.
  2. Combine all ingredients: flour, powdered sugar, zest, butter, yolk, and grated cottage cheese, and knead until smooth. Refrigerate for 1-1.5 hours.
  3. When the dough is cold and firm, roll it out and cut out circles, half with a hole. We'll fill these with jam later.
  4. Brush the edges of the circles with egg white and stick the halves together, with and without a hole, bake for 15-20 minutes at 180-200 degrees.

The finished cookies will have a delicate golden color; it's important not to over-dry them. When the cookies are done, fill the holes with jam and let them cool slightly. Be sure to take a photo. Your Viennese curd delicacy is ready!

There are many recipes and photos of these cookies, but you can't imagine them in all their glory until you try them. This Viennese delicacy will become a favorite treat in your home!

Video recipe for Viennese cookies with jam