Vienna Tea Cookies Recipes

VIENNESE CRESCENT HOLIDAY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine flour, butter, nuts, 1/2 cup confectioners' sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.
• Meanwhile, place sugar in a bowl or small container. With sharp chef's knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2 inch pieces and mix into sugar.
• Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.
• Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
• Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

VIENNA TEA COOKIES (COOKIE MIX)

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 soft 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.