Viennese Cookies Recipe

Viennese Cookies Recipe
Staff Writer
Taste of Home

A chocolate glaze tops tender cookies filled with apricot jam.

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18
Servings
402
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/4 Cup butter, softened
  • 2/3 Cups sugar
  • 2 1/4 Cups all-purpose flour
  • 1 2/3 Cup ground almonds
  • 1 Cup apricot preserves
  • 2 Cups semisweet chocolate chips
  • 2 Tablespoons shortening

Directions

In a large bowl, cream butter and sugar until light and fluffy. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.

On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a floured 2-1/4-inch round cookie cutter. Place 2 inches apart on ungreased baking sheets.

Bake at 350 degrees for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.

Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container

Nutritional Facts

Total Fat
16g
23%
Sugar
21g
23%
Saturated Fat
6g
25%
Cholesterol
22mg
7%
Carbohydrate, by difference
54g
42%
Protein
10g
22%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
20mg
2%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Folate, total
51µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
11mg
3%
Niacin
3mg
21%
Phosphorus, P
71mg
10%
Selenium, Se
12µg
22%
Sodium, Na
84mg
6%
Water
19g
1%
Zinc, Zn
1mg
13%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.