Shortbread cookies with Viennese jam. Viennese cookies with jam. Recipe with photo. Video recipe for making Viennese cookies

Viennese cookies are the perfect recipe to make. It is made as quickly and simply as possible: it is a combination of shortbread cookies, which any housewife can make, and jam, which can be replaced with other more original products.

How to make Viennese cookies at home?

Homemade Viennese cookies are famous for their combination of sweet shortcrust pastry and sour jam. In addition to jam, you can take any berries, ground with sugar, jam, you can supplement them with other products, such as cottage cheese, apples, even carrots.

1. There are only two rules for the filling: it should be as thick as possible and as sour as possible.
2. For the standard dough, melted butter is used, but Viennese cookies made with vegetable oil or margarine are no worse.
3. If the jam is sickly sweet, then you need to use about a quarter less sugar for the dough so as not to overdo it with sweetness.
4. If you use granulated sugar instead of sugar, the dough will be more tender.
5. Instead of baking powder, you can use soda (in proportions half as much).
6. The classic recipe for Viennese shortbread contains eggs, but can be made without them (lenten version).

Viennese cookies with jam - recipe

Classic Viennese cookies with jam are made quickly and easily. Jam for baking should be passed through a sieve to make it thicker. Sometimes this has to be done several times so that the filling is not too liquid. For a piquant taste, you should take a more sour filling, then you will feel a greater contrast of sweet and sour. If you use powdered sugar instead of sugar, the dough will be easier to beat, and the Viennese shortbread cookies themselves will be more airy.

Ingredients:

• flour - 4 cups;
• butter – 200-230 g;
• egg – 2 pcs.;
• sugar – 1 glass;
• baking powder – 1 tsp;
• vanillin – ½ tsp;
• jam – 200-230 g.

Preparation

1. Beat the eggs with sugar until the latter is completely dissolved.
2. Add melted butter, beat until smooth.
3. Mix the flour with baking powder and gradually add it into the mixture in a stream, stirring continuously.
4. Knead the stiff dough. Place a third in the freezer.
5. Roll out the rest of the dough and place on a baking sheet.
6. Spread generously with jam or marmalade.
7. Take out the frozen dough, grate it and generously sprinkle the dough on top.
8. Bake for about 25 minutes until the Viennese cookies are golden brown.

Viennese cookies with cottage cheese - recipe

Viennese cookies with cottage cheese are a less sugary version of the baked goods in question, and even less high in calories, because part of the flour is replaced by healthy cottage cheese. You can decorate baked goods with almond petals, lemon zest, and powdered sugar. If desired, you can also put jam or marmalade on top in an even layer.

Ingredients:

• flour – 120-150 g;
• butter – 210-230 g;
• egg – 2 pcs.;
• sugar – 1 glass;
• baking powder – 1 tsp;
• vanillin – ½ tsp;
• cottage cheese 9% - 130-160 g;
• lemon – 1 pc.

Preparation

1. Knead the shortbread dough with the addition of cottage cheese. Add the zest of one lemon to the dough.
2. Let the dough cool for 30 minutes.
3. Roll out a sheet of dough and sprinkle finely grated dough on top.
4. Bake for 30 minutes.

Shortbread dough for Viennese cookies can be made in different ways, but there is an option that even a child can handle. If you use vegetable oil, the cookies will not be so rich, and the butter will not need to be melted. Currant jam is very good for acidity. It needs to be spread with a decent layer so that the proportions of dough and filling are approximately one to one.

Ingredients:

• flour – 250-275 g;
• vegetable oil – 210-230 g;
• egg – 2 pcs.;
• powdered sugar – 1 cup;
• soda – ½ tsp;
• vanillin – ½ tsp;
• currant jam – 150-180 g.

Preparation

1. Beat the powdered sugar and eggs with a mixer, add butter.
2. Gently add flour, whisking.
3. Place the kneaded dough in the cold for 30 minutes. Place a third of the dough in the freezer.
4. Roll out the dough layer and spread generously with jam. Grate frozen dough over top.
5. Place the Viennese cookies in the oven until golden brown.

Viennese cookies with condensed milk

The recipe for making Viennese cookies with condensed milk is no different from the classic recipe with jam, only instead of the latter, boiled condensed milk is placed in an even layer. In this case, you can add less sugar, because there is no sourness, and therefore the cookies may turn out to be too sugary.

Ingredients:

• shortbread dough – ½ kg;
• boiled condensed milk - 1 can.

Preparation

1. Knead standard shortbread dough, remove a third and cool for 20-30 minutes.
2. Roll out the dough into a sheet and place in the mold. Spread condensed milk in an even thin layer on top.
3. Grate the cooled portion of the dough on top.
4. Bake for half an hour until golden brown.

Viennese cookies without eggs

Lenten Viennese cookies are made from a minimal set of ingredients that are always on hand. Instead of butter, vegetable oil is used, and eggs are replaced with starch. There is no need for baking powder, and there is no need to add soda either. You can put any filling, from classic jam to nuts, finely chopped fruits or berries. The taste of Viennese cookies made with vegetable oil without eggs is in no way inferior to non-Lenten baked goods.

Ingredients:

• flour - 3 cups;
• vegetable oil – 200-230 g;
• vanillin – 1 sachet;
• starch – 70-80 g;
• sugar – 120-140 g.

Preparation

1. Beat butter, sugar and vanillin together until smooth.
2. Gradually add flour, whisking.
3. Knead and roll out the dough, make cookies of any shape.
4. Bake for 25-30 minutes.
5. Spread jam on top, if desired, or sprinkle with nuts, sesame seeds, and powdered sugar.

Viennese sablé cookies

Viennese classic cookies can be made even more delicious and beautiful if you make them like a French sablé. It is done using a pastry syringe. You can decorate baked goods with melted chocolate, any nut or chocolate spread (Nutella, etc.), ground nuts, or boiled condensed milk.

Ingredients:

• flour – 200 g;
• milk – 40 g;
• butter - 150 g;
• chocolate – 40-60 g;
• peanut butter – 50 g;
• sugar – 50 g.

Preparation

1. Melt butter, beat with sugar.
2. Mix milk and peanut butter and melt. Add to sugar and butter.
3. Gradually add flour and knead the dough.
4. Using a pastry syringe, place the cookies on a baking sheet. Place in the oven for 25 minutes.
5. Once ready, dip the edges of the cookies into the melted chocolate.

Viennese apple cookies

It is believed that Viennese cookies were a modification. Therefore, it is logical that very tasty Viennese cookies are obtained by adding apples. It looks like strudel, only the dough is shortbread. You need to take fresh apples for baking, finely grate them with sugar, cinnamon, you can add starch to the filling. For the dough, it is better to take sour apples.

Ingredients:

• shortbread dough – ½ kg;
• apple – 3 pcs.;
• sugar – ½ cup;
• cinnamon – 1 tsp;
• starch – 1 tsp.

Preparation

1. Knead the shortbread dough, remove some from the freezer, and roll out two thirds and place on a baking sheet lined with parchment.
2. Grate apples, mix with sugar, cinnamon, starch. Place on top of the dough.
3. Grate the remaining dough on top. Bake Viennese shortbread cookies for half an hour.
4. If desired, sprinkle with powdered sugar and nuts.

Viennese carrot cookies

For a children's party, you can also prepare Viennese cookies - in this case, it is useful to supplement the recipe with healthy carrots. It is completely invisible in the test, but the benefits of this vegetable speak for themselves. One large carrot is enough. In this case, you can use apple or apricot jam as jam.

Ingredients:

• shortbread dough – ½ kg;
• carrots – 1 pc.;
• apple jam - to taste.

Preparation

1. Knead classic shortbread dough (300 g), adding finely grated carrots to it.
2. Place on a baking sheet, spread with jam and sprinkle with the rest of the dough.
3. Bake until golden brown.

Viennese lemon cookies - recipe

Vienna is one of the most successful combinations. The “jam” made from them has a pleasant sourness and successfully sets off the sweetness of the shortcrust pastry. You can also add a little lemon zest to the dough. If desired, you can decorate the baked goods with zest or powdered sugar, sprinkle with nuts and candied fruits.

Ingredients:

• shortbread dough – 400 g;
• sugar – 2 cups;
• lemon – 2 pcs.

Preparation

1. Knead the shortbread dough, place 2/3 on a baking sheet, and cool a third.
2. Scald the lemons with boiling water, pass through a meat grinder, mix with sugar until smooth. Spread the mixture onto the dough.
3. Grate the remaining dough over the top. Place in the oven for 30 minutes.

Viennese chocolate cookies

Standard Viennese can be varied with chocolate flavor. Chocolate can be added directly to the dough, then the cookies will have a pleasant brown caramel shade. Or you can just add chocolate chips before putting them in the oven. Then the chocolate will melt pleasantly in your mouth.

If you have ever made grated pie and liked it, then you will also like this dessert. In the article you will learn how to prepare Viennese shortbread cookies with jam and then a classic, step-by-step recipe with photos. I used to make a similar shortbread dessert all the time with cottage cheese because everyone in my family loves it very much.

But I have never made such cookies with jam. Moreover, I didn’t even suspect that there were desserts that were so easy to prepare and, despite this, very tasty. If you haven’t made Viennese cookies with jam before, be sure to correct that and prepare them today.

How to make Viennese cookies classic recipe

Products

• Butter – 200 gr.
• Eggs – 2 pcs.
• Sugar – 0.5 cups
• Baking powder – 1 tsp.
• Any jam, jam, marmalade – 200 gr.

Step-by-step recipe for making Viennese cookies

Video recipe for making Viennese shortbread:

Let's prepare the shortbread dough by taking the butter out of the refrigerator and leaving it at room temperature for a while until it becomes soft. I saw in some recipes how the authors advised melting the butter. I’ll say right away that it’s better not to do this, as it greatly affects the taste of the cookies. In general, for shortbread dough, the butter is always used soft, but not melted. The difference in taste is very noticeable, if you don’t believe me, you can make some of the cookies with soft butter, and some with melted butter.

Break the eggs into a deep bowl, add baking powder, add sugar and beat with a whisk for several minutes.

Then add softened butter and mix everything thoroughly. In this case, you can use a mixer, which will make it easier to stir the mass.

Pour flour into the liquid mass and knead into a stiff dough.

Divide the dough into 2 parts (one part is larger, the second is smaller), place in bags and put the larger piece of dough in the refrigerator, and place the smaller piece in the freezer for 30-40 minutes.

We distribute most of the dough evenly over the pan, forming edges along the edges so that the jam does not leak out.

Spread the jam evenly on top. I want to say that the taste of cookies also largely depends on the jam. I used redcurrant jam. Yes, the cookies turned out very tasty, but it seems to me that blueberry jam would have gone better here. Maybe it’s because I really love blueberry jam.

Grate the second piece of dough on top using a coarse grater. Place the Viennese cookies in a preheated oven at 200C and bake for about 30-40 minutes.

Let the finished product cool completely and then cut it into small pieces.

Bon appetit!

Having prepared Viennese cookies at home according to my recipes, you will plunge into the atmosphere of beautiful Austria, and at least mentally visit Vienna. Imagine yourself sitting in one of the cute cafes and enjoying the wonderful pastries that have made this magnificent city famous.

In our country, the dessert has been known since Soviet times, when we carefully collected recipes for all kinds of delicacies. Many people also called this pastry grated cookies with jam. Which is also correct, since this is the essence of cooking.

Viennese confectioners are deservedly famous for their baked goods. The famous Ishler Taler (Ishler Taller and Linzer biscuit - a dessert consisting of two halves with a layer of jam peeking out from a small window in the top biscuit) have long become the hallmark of the capital of Austria.

Grated Viennese cookies “Viennese Streusel Cookie Torte” are from this series, and today, despite the abundance of baked goods, we often remember the good old past and bake a simple delicacy. Moreover, the ingredients are always at hand - margarine, homemade jam and flour.

Viennese cookies - cooking secrets

Cookies from Vienna are a rather broad concept, since there are more than one or two recipes for making them. The base is the same - shortcrust pastry and powder, which is made from frozen dough. The most common option is with jam.

• As for jam, any jam will do, the only important thing is that it is thick enough and does not spread too much.
• Instead of jam, jam is often used, which is also quite acceptable. Blackcurrant or cherry jam seems especially tasty to me - they are sour and that’s what you need.
• Sometimes lemon zest is used instead of vanilla, and then the baked goods acquire delicate lemon notes.
• The cookies will be very tasty and tender if instead of jam you use cottage cheese as a filling.
• Another cooking option: instead of jam, take ready-made marmalade. Then you won’t have to bake the cake; cut out the figures directly from the dough, for example, hearts, and then bake according to the main recipe.
• Now I no longer use margarine, or use a special one for “Pyshka” baking. But mostly I still use butter - it gives the cookies a more crumbly texture.
• The flour must be sifted, it will be enriched with oxygen and the baked goods will become airier.
• You can sprinkle the cookies with almond flakes or roasted peanuts before baking. Instead of jam, you can put candied fruits, dried apricots, prunes (dried fruits are crushed and mixed with sugar), or canned peaches.

Viennese cookies - classic recipe (step by step)

By the way, in Austria cookies are traditionally made for Christmas. But this does not mean that on other days you cannot please your family with delicious pastries.

Take:

• Flour - 4 cups.
• Unsalted butter – 200 gr.
• Sugar – 1 glass.
• Eggs – two pcs.
• Baking powder - a teaspoon.
• Jam – 300 gr.
• Vanillin is a standard sachet.
• Salt - half a teaspoon.

Step-by-step recipe for Viennese pastries:

Advice: First of all, I want to warn you that if you take sweet jam, for example, strawberry, raspberry, then take a little less sugar, about a third. To make it dissolve faster and easier, I immediately grind it into powder.

1. Combine the powder and eggs in a bowl and beat for two or three minutes until the mixture turns slightly white and bubbles appear.
2. Add vanillin and salt, stir again and add butter. Remove it from the refrigerator early and leave it for 20 minutes until it becomes soft. After that, chop it into pieces and add it to the mass.
3. Continue whisking the mixture and when it becomes smooth, start adding flour. Take your time, add in small portions - this way it will knead better.
4. Add baking powder along with the flour and continue kneading the dough. It will become soft, smooth and not sticky to your hands.
5. Divide the test lump into three parts. Place one in the freezer – we’ll rub it later. From the remaining two, mold one and roll it into a cake.
6. Place this cake on a baking sheet lined with parchment. Flatten the dough directly with your hands so that the layer is even, and be sure to make low sides along the edges for jam. Approximately: the thickness of the cake is approximately 0.5 - 0.7 centimeters.
7. Spread the jam over the base. Don't make it too big. This is the case when it is better not to overdo it - the excess will run away and burn. By the way, another tip: if you don’t have any thick jam in the house, lay out what you have, but sprinkle starch on the flatbread - the jam will “set.”
8. All that remains is to take out the frozen ball of dough and rub it onto the cookie base. Don’t bother, rub directly over the baking sheet - then it won’t stick together and will be distributed well right away.
9. While you are working on the dough, turn on the oven to warm up to 180 o C.
10. After 25 minutes, remove the baking sheet and cut the base into squares.

Do not transfer the pieces to a plate until they have cooled - you risk crumbling.

Viennese cookies with cottage cheese

Grated shortbread cookies do not always have to be made with jam. The curd filling is also a classic recipe for a Viennese culinary masterpiece.

Take:

• Flour – 500 gr.
• Egg.
• Butter – 200 gr.
• Soda – ¼ teaspoon.
• Sugar – 150 gr.
• Salt.

For the cottage cheese filling:

• Cottage cheese with fat content no higher than 9% - 500 g.
• Eggs - a couple of pieces.
• Starch – 1 tbsp. spoon.
• Vanillin – 5 gr.
• Sugar – 100 gr.

Step-by-step preparation:

1. Be sure to rub the cottage cheese through a sieve, soften the butter and chop into pieces - this is preparatory work.
2. Combine flour with butter, add sugar, slaked soda, add a little salt, mix and knead the dough. Freeze a third of the dough.
3. Make a flat cake from the rest of the dough, place it on a baking sheet, making low sides.
4. Now make the filling: add eggs to the cottage cheese, stir, then add sugar, vanillin and stir very well so that the sugar dissolves. The starch is added last - stir the filling again and you can put it on the pie.
5. Grate the frozen dough over the filling and bake for half an hour.
6. Cut the pie into pieces and serve slightly cooled.

Viennese cookies with lemon - homemade recipe

Take:

• Flour – 400 gr.
• Egg.
• Sugar – 200 gr. + 50 gr.
• Butter – 200 gr.
• Lemon.
• Soda - a pinch.

Step by step recipe:

1. Combine the egg with sugar (200 g), grind and add butter (soften it a little and chop into pieces). Stir everything thoroughly.
2. Add flour in small portions and knead the dough. Divide it into two parts, freeze the smaller one for 15 - 20 minutes.
3. Roll out a larger piece into a flat cake and distribute it on a baking sheet (don’t forget to lay parchment), making small sides.
4. The lemon should be grated directly with the zest and mixed with 50 g. sugar - this will be our filling. Distribute the lemon mixture over the cake and rub the frozen dough on top.
5. All! Can be placed in the oven for baking. Determine readiness by the golden top, after about 30 minutes.
6. All that remains is to cut the pie into pieces and let it cool a little.

Cookies from Vienna with vegetable oil and kefir

The advantage of this version of Viennese grated cookies is that it is slightly higher in calories and significantly cheaper. If you don't believe me, do the math. Another feature of this recipe is that the delicacy is made with a fermented milk product, or more precisely, with kefir. And the result is no less impressive - the baked goods come out tender, crumbly and extremely tasty.

Take:

• Vegetable oil - a glass.
• Flour - 4 cups (or rather, how much dough will take).
• Sugar - a glass.
• Kefir or yogurt - half a glass.
• Salt - half a teaspoon.
• Eggs - a couple of pieces.
• Jam - a glass.

Preparation:

1. Mix flour with vegetable oil and mix well.
2. Add baking soda, eggs, sugar or powder and pour in kefir.
3. Knead the dough - it will come out pliable, soft, but dense.
4. Divide the dough into two approximately equal pieces, freeze one of them for a quarter of an hour, and continue working with the second.
5. Roll it into a flat cake to the size of the baking sheet and lay it out, leveling it and making small sides. By the way, there is no need to grease the baking sheet - the cookies will not stick.
6. Spread the jam and grate the frozen dough on top. Next, everything is as usual: bake for 20 minutes at 180 o C. But make sure that the top does not burn.
7. All that remains is to cut the base into equal pieces and let it cool a little.

I found a video with a step-by-step recipe for making Viennese cookies with jam. If you’re not sure of your abilities, watch it. May you always have delicious food and may it not affect your sides in any way, friends! Be healthy and don't forget me. With love... Galina Nekrasova.

Did you know that Austrian cuisine is famous for its sweet desserts? Very tasty, especially the Viennese cookies! There are several varieties of it, including grated and Linzer cookies, and there are even potato cookies, which are baked for special occasions. The ingredients for this baking can be found in every kitchen, and the taste is beyond praise! Shortbread cookies, very tender, crumble and melt in your mouth.

The technology for preparing Viennese cookies is the same as that of grated pie, known to many housewives since the Soviet era. But Viennese cookies are never prepared with margarine, but always with high-quality butter, which gives the baked goods a more crumbly texture and a unique taste. Instead of whole eggs, only yolks are used, which make the dough more delicate and tender, with a pleasant yellowish tint. You can use any jam, preferably with sourness - currant, dogwood or cherry are ideal. Viennese cookies are prepared with jam according to the classic recipe, but jam is also used as a filling, always thick so that it does not spread at high temperatures, for example, red or black currants, grated with sugar, will do.

Ingredients

• butter 200 g
• salt 1 chip.
• sugar 2 tbsp. l.
• egg yolks 2 pcs.
• wheat flour 300 g
• jam or jam 3-4 tbsp. l.

How to make Viennese cookies according to the classic recipe

The dessert is equally delicious both warm and cold, especially with milk.

Ingredients

• Thick jam - 300 g
• Margarine or butter - 80 g
• Flour - 200-250 g
• Salt - ¼ teaspoon. spoons
• Egg yolk - 3 pieces
• Kefir - 1 tbsp.
• Baking soda - 1 tsp.
• Sugar - 80 g
• Vanilla sugar or vanillin - ½ tsp.

Preparation time 15 minutes + 20 minutes for freezing + 40 minutes for baking

Yield: 12 servings

The recipe for Viennese cookies is incredibly simple, the ingredients for its preparation are always in the refrigerator, and the time spent on its preparation is very short. But the result, incredibly tender, fragile and crumbly cookies will delight the whole family! You can extinguish soda for Viennese cookies according to the classic recipe with kefir; it will not be felt in the dough, like, for example, vinegar. Every housewife has jam in her pantry, and each time using a new type of it in a recipe, we will get a completely different, no less tasty Viennese cookie with jam. A step-by-step recipe with photos will make the simple and easy cooking process even easier. Shall we get started?

How to make Viennese cookies with jam

Prepare all ingredients.

Separate the yolks of all eggs from the whites. Use the whites for another dish, and add sugar, vanilla sugar, a pinch of salt and melted butter or margarine to the yolks. You can use the whole egg in shortbread dough, but in this case the cookies will turn out less crumbly and tender.

Add soda dissolved in kefir to the mixture of ingredients. Stir until smooth.

Adding sifted flour little by little, knead the shortbread dough.

The dough should be homogeneous, mold well and lag behind your hands. I mix in a bowl first and then finish on the counter. Divide the dough into three equal parts. Place one in the freezer for 10 minutes.

Line a baking sheet with parchment and use the remaining two pieces of dough to line a bottom crust with sides. I did this: I rolled out the dough on the table on parchment, leaving a margin for the sides, and then transferred its shape and trimmed it.

Place jam on the bottom cake (I used apple, but any homogeneous jam with sourness will do), distributing it evenly throughout the dough, and grate the remaining dough on top using a coarse grater, completely covering the jam.

Bake cookies with jam and grated dough on top, the recipe with the photo of which you are reading, until golden brown on top in an oven preheated to 180 degrees for about 40 minutes.

Cool in the pan, then transfer to the table along with the parchment and cut into portions before the cake has cooled completely, otherwise it will begin to crumble.

Serve with tea or coffee; Viennese cookies with warm milk and kefir are also very tasty. Bon appetit!