Louise’S Viennese Cookies Recipe

RatingDifficultyBeginner

There is no specific recipe for Louise's Viennese cookies, as the cookies vary depending on the baker. However, some of the cookies commonly found in a Louise's Viennese cookie platter may include vanilla crescents, gingerbread cookies, and chocolate-dipped shortbread.

Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time55 mins
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 ½ c almonds
 ¼ ts nutmeg
 1 1/2 c unbleached flour
 1 c butter
 ½ ts baking powder
 1 ea egg
  c molasses
 1 ea lemon rind, grated
  c maple syrup
 1 ea preserves


1

Using a coffee grinder or a food processor, grind the almonds untilthey are fine and powdery.

2

Combine flour and baking powder withground almonds.

3

Add molasses, maple syrup and nutmeg.

4

Cut in butter.

5

Work all ingredients together until crumbly.

6

In another bowl, beategg with lemon rind; add to dough and stir until evenly moist.

7

Removehalf of the dough, and spread it into a lightly oiled 9-inch squarepan.

8

Roll other half of dough into ball.

9

Refrigerate both for onehour.

10

Spread preserves in even layer over dough in pan.

11

Using afloured surface and a floured rolling pin, roll out the ball of dough.

12

Cut into 1/2-inch wide strips.

13

Place half of the strips verticallyand half of the strips horizontally over preserves in dough-lined pan,leaving 1/2-inch between strips.

14

Bake at 350 degrees for 30 minutes.

15

Makes 16 squares .

CategoryCuisineTags

Ingredients

 ½ c almonds
 ¼ ts nutmeg
 1 1/2 c unbleached flour
 1 c butter
 ½ ts baking powder
 1 ea egg
  c molasses
 1 ea lemon rind, grated
  c maple syrup
 1 ea preserves

Directions

1

Using a coffee grinder or a food processor, grind the almonds untilthey are fine and powdery.

2

Combine flour and baking powder withground almonds.

3

Add molasses, maple syrup and nutmeg.

4

Cut in butter.

5

Work all ingredients together until crumbly.

6

In another bowl, beategg with lemon rind; add to dough and stir until evenly moist.

7

Removehalf of the dough, and spread it into a lightly oiled 9-inch squarepan.

8

Roll other half of dough into ball.

9

Refrigerate both for onehour.

10

Spread preserves in even layer over dough in pan.

11

Using afloured surface and a floured rolling pin, roll out the ball of dough.

12

Cut into 1/2-inch wide strips.

13

Place half of the strips verticallyand half of the strips horizontally over preserves in dough-lined pan,leaving 1/2-inch between strips.

14

Bake at 350 degrees for 30 minutes.

15

Makes 16 squares .

Louise’S Viennese Cookies Recipe

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