Best 2 Vienna Tea Cookies Recipes
Vienna tea cookies, also known as Wiener Teegebäck, are a classic Austrian pastry that's perfect for tea time or as a sweet snack. These delicate cookies are made with a simple dough that's rolled out and cut into various shapes before being baked until they're golden brown and crispy. The result is a light and airy cookie with a slightly nutty flavor that's sure to please everyone. If you're looking for a delicious and easy-to-make cookie recipe, then Vienna tea cookies are the perfect choice for you.
Let's cook with our recipes!
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. Look for organic, unbleached flour, real butter, and pure vanilla extract.
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Don't overmix the dough: Overmixing will make the cookies tough. Mix the dough just until the ingredients are combined.
- Bake the cookies at the right temperature: The cookies should be baked at 350 degrees Fahrenheit (175 degrees Celsius). If the oven is too hot, the cookies will brown too quickly and the insides will be undercooked. If the oven is too cool, the cookies will take too long to bake and they will be dry.
- Let the cookies cool completely before serving: This will help them set and develop their full flavor.
Conclusion:
Vienna tea cookies are a delicious and classic treat that are perfect for any occasion. They are easy to make and can be customized with your favorite flavors. With a little practice, you'll be able to make perfect Vienna tea cookies every time.
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