Recipe for Viennese cookies from shortcrust pastry. How to make Viennese cookies at home: a step by step recipe. What products are required for Viennese cookies

• Vareniki, dumplings Ah, dumplings, and varenniki with cottage cheese, potatoes and mushrooms with cherries and blueberries. - for every taste! In your kitchen, you are free to cook whatever your heart desires! The main thing is to make the right dough for dumplings and dumplings, and we have such a recipe! Cook and delight your loved ones with the most delicious dumplings and dumplings!

Having prepared Viennese cookies at home according to my recipes, you will plunge into the atmosphere of beautiful Austria, and at least mentally visit Vienna. Imagine that you are sitting in one of the cute cafes and feasting on the wonderful pastries that have made this magnificent city famous.

In our country, dessert has been known since Soviet times, when we carefully collected recipes for all kinds of delicacies. Many people also called this pastry grated biscuits with jam. Which is also correct, since this is the essence of cooking.

Viennese confectioners are deservedly famous for their pastries. The famous Ishler Taler (Ishler Tallers and Linzer cookies - a dessert consisting of two halves with a layer of jam peeking out of a small window in the top cookie) have long been the hallmark of the capital of Austria.

Grated Viennese Streusel Cookie Torte is from this range, and today, despite the abundance of pastries, we often remember the good old past and bake a simple treat. Moreover, the ingredients are always at hand - margarine, homemade jam and flour.

Viennese cookies - cooking secrets

Cookies from Vienna is a rather broad concept, since there are more than one or two recipes for its preparation. The basis is the same - shortbread dough and powder, which is made from frozen dough. The most common option is with jam.

• As for jam, any is good, it is only important that it is thick enough and does not spread too much.
• Jam is often used instead of jam, which is also quite acceptable. Blackcurrant or cherry jam seems especially tasty to me - they are sour and this is what you need.
• Sometimes lemon zest is used instead of vanilla, and then the pastries acquire delicate lemon notes.
• Very tasty and tender cookies will become if instead of jam you take cottage cheese as a filler.
• Another cooking option: instead of jam, take ready-made marmalade. Then you don’t have to bake the cake, cut out the figures immediately from the dough, for example, hearts, and then bake according to the main recipe.
• Now I don’t use margarine anymore, or I take a special one, for baking “Pyshka”. But mostly I still take butter - it gives the liver a more crumbly texture.
• The flour must be sifted, it will be enriched with oxygen and the baking will become more airy.
• You can sprinkle cookies with almond flakes or roasted peanuts before baking. Instead of jam, you can put candied fruits, dried apricots, prunes (dried fruits are crushed and mixed with sugar), or canned peaches.

Viennese cookies - a classic recipe (step by step)

By the way, in Austria cookies are traditionally made at Christmas. But this does not mean that on other days you will not be able to please the family with delicious pastries.

Take:

• Flour - 4 cups.
• Unsalted butter - 200 gr.
• Sugar - 1 cup.
• Eggs - two pcs.
• Baking powder - a teaspoon.
• Jam - 300 gr.
• Vanillin - a standard bag.
• Salt - half a teaspoon.

Step by step recipe for Viennese pastries:

Tip: First of all, I want to warn you that if you take sweet jam, for example, strawberry, raspberry, then take a little less sugar, about a third. To make it dissolve faster and easier, I immediately grind it into powder.

1. Combine powder, eggs in a bowl and beat for two or three minutes so that the mass turns a little white and bubbles appear.
2. Add vanilla and salt, stir again and put the butter. Take it out of the fridge early and let it sit for 20 minutes to soften. After that, chop it into pieces and add to the mass.
3. Continue whisking the mixture, and when it becomes homogeneous, start adding flour. Take your time, fill up with small portions - so it is better kneaded.
4. Add baking powder along with flour and continue kneading the dough. It will become soft, smooth and not sticky to your hands.
5. Divide the test com into three parts. Send one to the freezer - then we will rub it. From the remaining two, blind one and roll it into a cake.
6. Place this cake on a baking sheet lined with parchment. Straighten the dough with your hands so that the layer is even, and be sure to make low sides around the edges for jam. Approximately: the thickness of the cake is approximately 0.5 - 0.7 centimeters.
7. Spread the jam over the base. Don't make it too big. This is the case when it is better not to overdo it - the excess will run away and burn. By the way, another tip: if there is no thick jam in the house, lay out what you have, but sprinkle starch on the cake - the jam will “grab”.
8. It remains to get the frozen lump of dough and rub it on the base of the cookies. Do not bother, rub directly over the baking sheet - then it will not stick together and will immediately be well distributed.
9. While working on the dough, turn on the oven to warm up to 180 ° C.
10. After 25 minutes, remove the baking sheet and cut the base into squares.

Do not transfer the pieces to a plate until they have cooled - you risk crumbling.

Viennese cookies with cottage cheese

Grated shortbread cookies do not always have to be made with jam. The curd filling is also a classic recipe for a Viennese culinary masterpiece.

Take:

• Flour - 500 gr.
• Egg.
• Butter - 200 gr.
• Soda - ¼ teaspoon.
• Sugar - 150 gr.
• Salt.

For the cottage cheese filling:

• Cottage cheese with a fat content of not more than 9% - 500 gr.
• Eggs - a couple of pcs.
• Starch - 1 tbsp. a spoon.
• Vanillin - 5 gr.
• Sugar - 100 gr.

Step by step preparation:

1. Be sure to wipe the cottage cheese through a sieve, soften the butter and chop into pieces - this is preparatory work.
2. Combine flour with butter, add sugar, quenched soda, salt a little, mix and knead the dough. Freeze a third of the dough.
3. Make a cake out of the rest of the dough, put it on a baking sheet, making low sides.
4. Now make the filling: add eggs to the curd, stir, then add sugar, vanillin and stir very well so that the sugar dissolves. Starch is put last - stir the filling again and you can spread it on the pie.
5. Grate the frozen dough over the filling and bake for half an hour.
6. Cut the pie into pieces and serve slightly cooled.

Viennese cookies with lemon - homemade recipe

Take:

• Flour - 400 gr.
• Egg.
• Sugar - 200 gr. + 50 gr.
• Butter - 200 gr.
• Lemon.
• Soda - a pinch.

Step by step recipe:

1. Combine the egg with sugar (200 gr.), Rub it and add the butter (soften it a little and chop it into pieces). Mix everything thoroughly.
2. Introduce flour in small portions and knead the dough. Divide it into two parts, send the smaller one to freeze for 15 to 20 minutes.
3. Roll out the larger piece into a cake and spread it on a baking sheet (do not forget to lay parchment), making small sides.
4. The lemon should be grated directly with the zest and mixed with 50 gr. sugar - this will be our filling. Spread the lemon mass over the cake and rub the dough frozen by this time on top.
5. Everything! Can be placed in the oven for baking. Readiness is determined by the golden top, after about 30 minutes.
6. It remains to cut the cake into pieces and let cool slightly.

Cookies from Vienna on vegetable oil and kefir

The advantage of this variant of Viennese grated biscuits is that it is slightly higher in calories and much cheaper. Do not believe - count. Another feature of this recipe is that the delicacy is made on a fermented milk product, or rather, on kefir. And after all, the result is no less impressive - the pastries come out tender, crumbly and unusually tasty.

Take:

• Vegetable oil - a glass.
• Flour - 4 cups (or rather, how much dough will take).
• Sugar is a glass.
• Kefir or yogurt - half a glass.
• Salt - half a teaspoon.
• Eggs - a couple of pieces.
• Jam - a glass.

Cooking:

1. Mix flour with vegetable oil and mix well.
2. Add soda quenched with vinegar, eggs, sugar or powder and pour in kefir.
3. Knead the dough - it will come out pliable, soft, but dense.
4. Divide the dough into two approximately equal pieces, send one of them to freeze for a quarter of an hour, and continue working with the second.
5. Roll it into a cake the size of a baking sheet and lay it out, leveling it and making small sides. By the way, there is no need to grease the baking sheet - the cookies will not stick.
6. Put the jam, and grate the frozen dough on top. Then everything is as usual: bake for 20 minutes at 180 ° C. But make sure that the top does not burn.
7. It remains to cut the base into equal pieces and let cool slightly.

I found a video with a step-by-step recipe for making Viennese cookies with jam, you are not confident in your abilities - look. May you always be tasty and this does not affect your sides in any way, friends! Stay healthy and don't forget me. With love… Galina Nekrasova.

There is nothing better for tea than tasty, fragrant and very appetizing Viennese Cookies. It is prepared very simply and quickly. All that is needed for him is to quickly knead the shortbread dough and get a glass of jam. Jam, in principle, you can use any, but sweet and sour is better, for example, currant jam, raspberry, cherry, etc. In the photo, Viennese cookies with cherry jam. Be sure to try this recipe, please the 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 shortcrust pastry. To do this, measure three glasses of flour, use a glass with a volume of 250 ml. Do not confuse volume and weight, do not forget that in one glass 160 gr. flour is for those who weigh the flour.
• Add sugar and baking soda. We mix. We take out the butter from the refrigerator, cut it into fairly small pieces. Add oil to the rest of the ingredients.

• Roll the butter in flour, then quickly rub the butter and flour with your fingers. Grind until large crumbs are obtained, 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. Spoon the liquid into the flour crumbs. Gradually, the flour is wetted and begins to resemble a kind of dough.

• With our hands we quickly form two koloboks - one large for the base and the second small for sprinkling. If the dough does not want to be molded in any way, then add literally a tablespoon of cold water.

• We wrap the koloboks in food-grade plastic. 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 cake. Refrigerate 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 life easier for yourself, roll out the cake on parchment paper, so it will be much easier to transfer it to a baking sheet. Dust lightly with flour to prevent the dough from sticking to the rolling pin.

• Transfer the cake along with parchment paper to a baking sheet. Then we apply a thin layer of jam on the dough. If the jam is too liquid, then we decant 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, three it on a coarse grater, while distributing the crumbs over the entire surface of the cake of our future Viennese cookies.

• We put the baking sheet in a well-heated oven, which should be turned on in advance. We put the baking sheet in the middle position so that the cookies are baked from below and at the same time blushed from above. We bake cookies for 20-25 minutes at a temperature of 170-180 degrees. We monitor the readiness of the cake. If the jam contained little moisture, then the cake can cook much faster.

• Take the cake out of the oven, let it cool. We cut the warm or already cooled cake with a sharp knife into squares, rhombuses or triangles - as you like. Transfer the cookies to a plate or tray. Very beautiful and appetizing Viennese cookies with jam are served with tea.

• By the way, it turns out incredibly tasty and fragrant cookies baked like Vienna, if you put

The recipe for Viennese cookies is simple, as is the set of products that will be required to implement the plan. Its taste and aroma will amaze any gourmet! This cookie is good because it allows you to experiment. For example, instead of butter, you can use plain margarine, instead of homemade jam, store-bought jam or confiture. It is important that your jam (jam) is not liquid. Give preference to the candied version of the sweet.

What products are required for Viennese cookies?

To bake this cookie, you will need the following set of products:

• butter (margarine) - 1 pack;
• chicken eggs - 2 pcs.;
• sugar - 250 g;
• flour - 0.5 kg;
• soda - 0.5 teaspoon;
• jam - 1 cup.

How to prepare dough?

To make Viennese cookies really tasty, you need shortbread dough, which is very easy to prepare.

1. Melt the butter in a water bath or in the microwave, or chop it with flour while it is cold. Butter can be replaced with margarine.
2. We break chicken eggs into a separate bowl, add sugar, mix everything well, pour in a little soda.
3. Cool the melted butter and add it to the sugar-egg mixture. We mix.
4. Sift wheat flour through a sieve. Gradually pour it into our mixture and constantly knead. It is important to stir with a spoon until it becomes difficult to do this, then you should take to knead the dough with your hands. As a result, we should get an elastic dough without lumps, which will not stick to our hands.
5. We divide the prepared dough into two parts: large and small. A smaller part should be wrapped with cling film or put in a bag and sent to the freezer for 20 minutes. We put baking paper on a baking sheet, take most of our dough and distribute it in a baking dish, do not press on it so that the dough does not turn out tough.

A simple recipe for Viennese cookies

Now you know how to make Viennese cookies at home. Baking is best served slightly cooled, but warm, with tea or coffee, milk. This tasty and appetizing delicacy will become a regular on your table and will delight your family, relatives and close friends!