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Classic Viennese cookies with jam. Viennese cookies with jam

There is nothing better for tea than tasty, aromatic and very appetizing “Viennese cookies”. It is prepared very simply and quickly. All you need to do is quickly knead the shortbread dough and get a glass of jam. In principle, you can use any jam, but sweet and sour is better, for example, currant jam, raspberry jam, cherry jam, etc... In the photo are Viennese cookies with cherry jam. Be sure to try this recipe and please your 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 shortbread dough. To do this, measure out three glasses of flour, use a glass with a volume of 250 ml. Do not confuse volume and weight; do not forget that one glass contains 160 grams. flour - this is for those who weigh flour.
Add sugar and baking soda. Mix. Take the butter out of the refrigerator and cut it into fairly small pieces. Add butter to the rest of the ingredients.

Roll the butter in flour, then quickly rub the butter and flour together with your fingers. Grind until you get coarse crumbs, 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. Using a spoon, rub the liquid into the flour crumbs. Gradually the flour becomes moistened and begins to resemble a kind of dough.

Using our hands, we quickly form two balls - one large for the base and the second small for topping. If the dough does not want to mold, then add literally a tablespoon of cold water.

We wrap the buns in food-grade plastic. We 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 flat cake. Chill 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 your life easier, roll out the cake on parchment paper, this will make it much easier to transfer it to the baking sheet. To prevent the dough from sticking to the rolling pin, lightly sprinkle it with flour.

Transfer the cake along with parchment paper to a baking sheet. Then spread a thin layer of jam on the dough. If the jam is too liquid, then strain 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, rub it on a coarse grater, while simultaneously distributing the crumbs over the entire surface of the crust of our future Viennese cookies.

Place the baking sheet in a well-heated oven, which should be turned on in advance. Place the baking sheet in the middle position so that the cookies bake on the bottom and brown on top at the same time. Bake cookies for 20-25 minutes at a temperature of 170-180 degrees. We monitor the readiness of the cake. If the jam contains little moisture, the cake can cook much faster.

Remove the crust from the oven and let it cool. We cut the warm or already cooled cake with a sharp knife into squares, diamonds or triangles - whichever you like best. Transfer the cookies to a plate or tray. We serve very beautiful and appetizing Viennese cookies with jam for tea.

By the way, you get incredibly tasty and aromatic cookies baked like Vienna cookies if you put them in

Calories: Not specified
Cooking time: Not indicated

Cookies with jam and grated dough on top, a recipe with a photo of which I offer, are my favorite cookies since childhood. How nice it is to eat crispy cookies with a layer of sweet jam inside. For me, this was the most delicious delicacy. As a child, I didn’t even think about how to cook it, but now I’ve learned and am sharing my recipe with you. The recipe is proven, as my mother also baked it, and she told me how to cook delicious food. The cookie dough itself is slightly crispy and pleasant to the taste. A layer of jam makes the cookies slightly juicy and sweet.

Required Products:
- wheat flour, premium - 2 cups,
- granulated sugar – 1 cup,
- chicken eggs – 1 pc.,
- baking soda – 1 tsp,
- margarine for baking – 1 pack (200 grams),
- vanillin – 1 pinch,
- thick jam – 200 grams.

How to cook with photos step by step

Melt the creamy margarine and set aside to cool. Only after cooling, add flour and a little soda. Soda will make the shortbread dough a little softer and fluffier.

Beat in the chicken egg (yolk and white), stir until the egg is dispersed in the dough.

Add granulated sugar, a pinch of aromatic vanillin and mix everything.

Knead a lump of dough with clean hands. You will get a wonderful shortbread dough that will not stick to your hands.

Divide the dough into two unequal parts. Roll out one (larger) part immediately onto a baking sheet, placing a piece of parchment paper underneath. Wrap the smaller part in cling film and place in the freezer for 20 minutes.

Spread the dough layer with jam. Use only thick jam so that it does not drip from the dough. Spread the jam over the entire surface.

Grate a piece of dough from the freezer on top. Place in the oven to bake. After 35 minutes, remove the baked cookies. A temperature of 180-190° is suitable for baking such cookies.

While the pie is still hot, cut it into large pieces. After cutting, leave the cookies on the table to cool.

Brew tea and serve cookies to the table.

Bon Appetite!
I also suggest baking

Making Viennese cookies is a piece of cake! Even a child and a beginner in cooking can cope with the task. It's so simple that sometimes it's even funny.

Such baking will never become redundant. It can be eaten with tea, for breakfast or late dinner. You can take it to work or on a picnic. In addition, it is good because you are absolutely sure of its quality. Only you know what is in the composition and how useful it is.

Classic recipe

We prepare classic Viennese cookies with jam in stages:

Remove margarine from the refrigerator, unpack it and cut into cubes;
Place the cubes in a saucepan and remove it to the stove;
Allow the margarine to dissolve until liquid and then remove from heat;
Add sugar and salt, stir until dissolved and let the mixture cool to room temperature;
When cool, beat in the eggs, add baking powder and whisk until smooth;
Next, add flour in parts, passing it through a sieve;
Mix with a whisk or mixer as long as possible, and then continue by hand;
The result should be a soft, elastic dough;
Divide it into three parts and put one of them in the freezer for a quarter of an hour;
Combine two parts of the dough and roll out into the shape of a baking sheet, which, by the way, must first be greased with oil or at least covered with a sheet of parchment. The width of the dough should be about 5 mm;
Place the layer on a baking sheet;
Spread the bottom layer with your favorite jam;
Remove a third of the dough from the freezer and grate it evenly on a coarse grater over the jam;
Preheat the oven to 190 Celsius and when it is already hot, place the baking sheet inside;
Bake cookies for twenty minutes;
You can cut it hot (it’s softer and easier) or when it’s cooled (it’s safer).

Viennese chocolate cookies

20 g sugar;
320 g butter;
270 g chocolate;
4 eggs;
400 g flour.

How long to do – 1 hour and 20 minutes.

How many calories – 459 calories.

Preparation:

The butter must first be removed from the refrigerator so that it warms up and becomes soft;
Cut the butter into cubes, add sugar to it and beat both components with a whisk until fluffy;
Add eggs and beat again until smooth;
In several stages (a spoon at a time), add flour through a sieve, gradually kneading the soft dough with your hands;
Divide the resulting mass into three parts. Combine two, and put the third in the freezer for thirty minutes;
Preheat the oven to 180 Celsius and take out one baking sheet while it is still warm and cover it with a sheet of baking paper;
Knead the dough, which consists of two parts, a little and then roll it out into the shape of a baking sheet and place it there;
Grate the chocolate on top and distribute it evenly. You can, in principle, grate it into a separate bowl and only then distribute it over the dough;
Take out the third part of the dough and grate it too, but on top of the chocolate;
Place in the oven for thirty minutes;
Cut the hot cookies into portions and wait until they cool down.

Recipe by Tatyana Litvinova

2 yolks;
200 g jam;
60 g sugar;
2 pinches of salt;
200 g flour;
2 g vanillin;
160 g butter.

How long to do – 1 hour and 15 minutes.

How many calories – 347 calories.

How to cook Viennese cookies according to Tatyana Litvinova’s recipe:

Turn on the oven at 160 Celsius;
Place the largest cutting board in the freezer;
Remove the butter in advance to soften it;
Mix it with sugar and beat in a blender until white and increased in volume;
Next, add flour through a sieve, yolks and vanillin;
Knead the mixture into a smooth and soft dough;
Take two sheets of parchment, place the dough between them and roll it out to a thickness of about 3 mm;
Then remove the top sheet and place a cold board from the freezer under the bottom one;
Cut out future cookies in any shape;
Divide the cut pieces into two parts and make holes in one half in the center with a diameter of at least about 10 mm;
Take sheets of parchment and place them on a baking sheet;
Place cookies on them and bake for twenty minutes;
Remove the cookies and let them cool;
Cover whole cookies completely with jam, place a cookie with a hole on top and place a little more jam in the hole;
Before serving, you can sprinkle with powdered sugar.

Thick jam must be added to the cookies, otherwise they will leak and bake unevenly. If you only have liquid jam, add ground nuts to it. They will thicken the jam, and you can safely add it.

To ensure that the bottom part rolls out well, we recommend cooling it for at least twenty minutes. To do this, you can place it in the refrigerator.

Various other fillings can be used in place of jam. For example, it could be a sweet sauce, cream, or even berries and fruits, chocolate, dried fruits, and nuts. Of course, you can still combine all this happiness, but then be prepared for a sweet bomb!

Be sure to make Viennese cookies. Brew a mug of tea and drown in your thoughts!

For all lovers of home baking, we offer a recipe for Viennese cookies with jam. The cooking technology in this case is very easy to learn and should be included in the culinary notebook of novice bakers as a basic one.

From regular shortcrust pastry we form a grated pie with filling, which we divide into portions. As a result, we get delicious, moderately sweet and crumbly Viennese cookies with jam, which will be an excellent accompaniment to a cup of tea or coffee.

Ingredients:

butter (margarine will also work) - 250 g;
eggs - 2 pcs.;
baking powder - 1 teaspoon;
salt - ½ teaspoon;
sugar - 200 g;
flour - 4-4.5 cups (as much as the dough will take);
any thick jam - about 300 g.

Viennese cookies with jam recipe with photos step by step

How to make Viennese cookie dough

Melt the butter (or margarine) on the stove or in the microwave until smooth. Cool until the liquid is slightly warm.
Add eggs, salt and all the sugar at once to the melted butter. Beat with a mixer.
Mix the baking powder with a glass of flour. After sifting, add to the oil mass.
We work with the mixer again, achieving a smooth, homogeneous and still liquid dough. Gradually add flour, continuing to beat the flour mixture.
When the thickened mass no longer lends itself to the mixer, we begin kneading by hand. As a result, you need to get a fairly thick and crumbly shortbread dough that does not stick to your palms. Since flour comes in different qualities, you may need a little more or less of it than indicated in the recipe - we rely on the condition of the dough.
Place approximately 1/3 of the dough in the freezer for 15-20 minutes, and distribute the rest in an even layer (0.5 cm thick) on a large baking sheet covered with parchment paper. It is more convenient to do this by hand, since the dough crumbles a lot and rolling it out with a rolling pin to the desired size will be difficult.
Distribute the jam over the flour base. Also, any jam, jam, or berries ground with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not particularly thick, the edges of the bottom layer of dough must be slightly raised upward, forming sides, so that the sweet additive does not spread over the baking sheet during the baking process.
We take the chilled and slightly hardened dough out of the freezer, rub it with large shavings and distribute it over the entire area of the future cookie. Cover the filling thickly, leaving no gaps. Place the workpiece in an oven heated to 200 degrees.
Bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should brown, but not too much.
Having cooled our grated pie completely, cut it into equal squares or rectangles.

Viennese cookies with jam are ready! Enjoy your tea!

The resulting mass should be lump-free and quite fluffy.

Add flour in small portions, about 2-3 tablespoons at a time, gradually kneading the dough for Viennese cookies.

Divide it into two parts, one part should be slightly larger than the other. Roll each piece into a ball, wrap in cling film and refrigerate for 20-30 minutes.

Line a baking sheet or baking pan with parchment paper (I didn’t have it at that time, I used foil), lay out most of the dough in an even layer, forming small sides. Add jam and spread it around the entire perimeter of the dough. Grate the rest of the dough on a coarse grater and spread on top of the jam. Bake the Viennese cookies in an oven preheated to 180 degrees for 20-30 minutes, until a stable golden brown crust forms.