Classic Viennese cookies with jam

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Viennese cookies? Measure out the necessary ingredients. Use thicker butter. It is very important that the butter is exactly creamy, without any added vegetable fats. Take large, selected eggs. Use premium flour.

2. STEP 2

   

   Sift the flour along with salt and baking powder.

3. STEP 3

   

   Butter. melt in a saucepan over low heat or in the microwave.

4. STEP 4

   

   Pour all the sugar into the still hot butter and stir everything thoroughly until the crystals are completely dissolved. The butter must cool to room temperature, otherwise the eggs added to it may curdle.

5. STEP 5

   

   When the sugar-butter mixture has cooled, add the eggs and whisk everything thoroughly until smooth.

6. STEP 6

   

   Pour the flour mixture into the beaten eggs and knead into an elastic shortbread dough. You need to knead the dough quickly enough. If you feel that there is excess butter in the dough, add a little more flour.

7. STEP 7

   

   Divide the finished dough into two unequal parts.

8. STEP 8

   

   Wrap the smaller part in film or a bag and place in the freezer for 20 minutes.

9. STEP 9

   

   Place the rest of the dough on a parchment-lined baking sheet and roll it out with a rolling pin or spread it over the surface with your hands, making low sides so that the jam does not leak outside the dough.

10. STEP 10

    

    For Viennese cookies, it is usually enough to use one type of jam (most often currant, cherry), but I decided to bake an unusual and very beautiful cookie, so I decided to play with colors and chose not one, but three jams: cherry, orange and gooseberry. It is very important that the jam is not very runny. The consistency of jam is even more suitable: it is easy to spread over the dough, but it will not spread much after heating.

11. STEP 11

    

    Place 3 types of jam on the dough. You can lay it out in a specific pattern, such as diagonal or horizontal stripes, or in random order. I spooned out the filling in small spots. The result was a beautiful pattern, like a bright mosaic.

12. STEP 12

    

    Grate the remaining chilled piece of dough on a medium or coarse grater. Usually the dough is grated directly on top of the filling, but in my case the dough grated on top would completely cover all the beauty, so I grated the dough into a separate bowl.

13. STEP 13

    

    I distributed the grated dough along the borders of the different types of jam. So, on the one hand, I managed to preserve all the beauty of the filling, and on the other hand, fulfill the requirement of the recipe and sprinkle the cookies with grated dough on top. You can, of course, not bother and sprinkle the grated dough over the entire surface of the cookies. Bake for about 40 minutes at 180°C, but be guided by the time according to your oven.

14. STEP 14

    

    This is the beauty we got. The green jam has faded a bit and the other colors have faded a bit, but it's still pretty.

15. STEP 15

    

    Let the cookies cool completely, cut into pieces and serve. Bon appetit!

Comments on the recipe

Johanna

30.09.2023

4.8

At first I thought that’s why they called the grated pie a cookie. But if the jam is not added to the filling, but added to the dough, you will also get excellent shortbread cookies for tea.

Maystin

30.09.2023

4.8

Today I prepared Viennese cookies with classic jam for my sweet tooth. I kneaded the shortbread dough using the suggested method. I divided it into two uneven parts and placed the smaller one in the freezer. At this time, I preheated the oven and rolled out the second part of the dough to the entire size of the baking sheet. On top I applied a not very thick layer of thick cherry jam. Although I really liked the author’s idea of ​​​​using jam of different colors and next time I want to do just that. I grated some of the dough from the freezer on top on a coarse grater. The cookies attracted everyone to the kitchen even when they were in the process of cooking. I let the finished product cool and cut it into cookie pieces. Viennese cookies are always very tasty, everyone liked them! Thanks to the author!

Gala

30.09.2023

4.8

Thank you very much for the recipe! Cookies, like in childhood (unfortunately, I couldn’t find the family recipe yet). For the filling I used nectarines in syrup and currants from jam. The cookies are crumbly, not cloying (apparently it depends on the jam. Mine is sour), with an incredible aroma from childhood. You come home from school, open the apartment door, and you are greeted by the smell of homemade cookies) and happiness covers you, mom is at home, mom has a day off, mom is waiting for you and preparing delicious things... I baked in my oven for 30 minutes at 180 degrees. But, you can reduce the time by 5 minutes

Shigapchik

30.09.2023

5

In our family, jam goes to waste, but thanks to your recipe, I found a way to implement it. The result was a very fragrant cookie! And the taste is absolutely finger-licking good! Thank you very much for this recipe)

Mariza

30.09.2023

4.9

That's so beautiful! Great idea with different colors and designing borders between them, thanks