Best 2 Vienna Tea Cookies Recipes
**Vienna Tea Cookies: A Delightful Bite for Any Occasion**
Indulge in the timeless charm of Vienna tea cookies, a delectable treat that has captivated taste buds for centuries. These delicate, bite-sized cookies originated in the heart of Austria and have become a beloved staple in tea parties and festive gatherings worldwide. With their melt-in-your-mouth texture, delicate sweetness, and elegant appearance, these cookies are sure to impress your guests and become a favorite in your home. Our collection of recipes offers a variety of takes on this classic cookie, ensuring that you find the perfect one to suit your taste and occasion. From traditional recipes that stay true to the original Viennese style to creative variations that add a modern twist, these recipes will guide you in creating a batch of exquisite tea cookies that will delight your senses.
VIENNA TEA COOKIES
Honorable Mention - Contest Recipe 2007! Create bakery-style bars with easy layers of baked sugar cookie dough and apricot preserves.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 28
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch pan with cooking spray.
- In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.
- In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until dough forms. Press dough in pan to cover bottom.
- Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes. Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles. Cool 30 minutes. With spatula, transfer pieces to a cutting board.
- Meanwhile, in food processor or blender, process jam until smooth. In small bowl, reserve 2 teaspoons of processed jam; set aside. Spread remaining jam on top side of 2 rectangles. Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.
- Sprinkle 1 tablespoon of the powdered sugar over each rectangle. Add remaining powdered sugar and the water to reserved jam; stir until smooth. Place in small food-storage plastic bag; seal bag. Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern. Let stand 30 minutes to set.
- Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles. Cut each rectangle into seven 2 1/2x1-inch bars. Store covered at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 13 g, TransFat 1 g
VIENNA TEA COOKIES
Honorable Mention - Contest Recipe 2007! Create bakery-style bars with easy layers of baked sugar cookie dough and apricot preserves.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 28
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch pan with cooking spray.
- In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.
- In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until dough forms. Press dough in pan to cover bottom.
- Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes. Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles. Cool 30 minutes. With spatula, transfer pieces to a cutting board.
- Meanwhile, in food processor or blender, process jam until smooth. In small bowl, reserve 2 teaspoons of processed jam; set aside. Spread remaining jam on top side of 2 rectangles. Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.
- Sprinkle 1 tablespoon of the powdered sugar over each rectangle. Add remaining powdered sugar and the water to reserved jam; stir until smooth. Place in small food-storage plastic bag; seal bag. Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern. Let stand 30 minutes to set.
- Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles. Cut each rectangle into seven 2 1/2x1-inch bars. Store covered at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 13 g, TransFat 1 g
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cookies will taste. Use real butter, not margarine, and use a good quality vanilla extract.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cookies, making them light and airy.
- Chill the dough before baking: This will help to prevent the cookies from spreading too much in the oven.
- Bake the cookies until they are just set: Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them: This will help to prevent them from sticking together.
Conclusion:
Viennese tea cookies are a delicious and elegant treat that are perfect for any occasion. They are easy to make and can be customized with different flavors and toppings. With a little practice, you'll be able to make these cookies like a pro!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
