Vienna Waffle Cookies Recipes

VIENNA WAFFLE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Roll dough to a rectangle on a floured board using a lightly floured rolling pin. Dough should be between one-eight and one-quarter-inch thick. Lift dough onto an unbuttered cookie sheet.
• Score half of the sheet of dough in two to two-and-one-half-inch squares, using a sharp knife but not cutting through the dough.
• Bake in the middle of the oven until golden brown - about 30 minutes.
• While dough is still hot, cut scored section from unscored.
• Spread a thin layer of jam onto warm, unscored rectangle of crust. Lay scored section over jam as when making a sandwich.
• Beat egg white with confectioners' sugar, adding enough sugar to make a thin white past that can be piped from a pastry bag, through a tube that has a three-eighth-inch opening.
• Pipe icing in waffle pattern over scored squares. Cut through squares into individual sandwich cookies and dust with confectioners' sugar.

CINNAMON STARS (ZIMTSTERNE)

Steps:

• Preheat oven to 300 degrees.
• Butter one or two large cookie sheets.
• Beat egg whites and as they begin to foam and stiffen, gradually beat in sugar. Continue beating until whites form stiff peaks that retain the mark of a knife blade. Set aside half a cup of the whites.
• Sprinkle remaining whites with cinnamon, one and a half cups of almonds and vanilla extract or brandy.
• Stir together gently but thoroughly. Mixture should be thick and fairly solid. Add more almonds if dough is too sticky to be rolled.
• Sprinkle pastry board with sugar and roll out dough to onefourth inch thickness. Cut into star shapes with a small cookie cutter.
• Arrange on buttered baking sheet and brush top of each cookie with a little of the reserved egg whites. Bake in preheated oven about 20 minutes or until golden brown.

VIENNESE CRESCENTS

Steps:

• Preheat oven to 300 degrees F. Cream butter until it is light and fluffy. Add the confectioners' sugar, flour, nuts, and vanilla.
• Mix thoroughly. With your fingers, shape into crescents about 2 inches long, 1/4 inch wide and thick.
• Roll each cookie in confectioners' sugar. Place on an ungreased cookie sheet for 12-15 minutes, until just slightly golden.
• Place on a wire rack to cool and roll in more confectioners' sugar before serving.

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.