Viennese cookies with jam classic

Step-by-step cooking

1. Step 1:

   

   How to make Viennese cookies? Measure out the necessary ingredients. Take the butter fatter. It is very important that the butter is creamy, without the addition of vegetable fats. Take large, selected eggs. Use flour of the highest grade.

2. Step 2:

   

   Sift flour together with salt and baking powder.

3. Step 3:

   

   Butter. melt in a saucepan over low heat or in the microwave.

4. Step 4:

   

   Pour all the sugar into the still hot oil and stir everything thoroughly until the crystals completely dissolve. The butter should cool down to room temperature, otherwise the eggs added to it may curdle.

5. Step 5:

   

   When the sugar-butter mixture cools down, add the eggs and whisk everything thoroughly with a whisk until smooth.

6. Step 6:

   

   Pour the flour mixture into the beaten eggs and knead the elastic shortbread dough. You need to knead the dough quickly enough. If you feel that extra butter is squelching in the dough, add a little more flour.

7. Step 7:

   

   Divide the finished dough into two unequal parts.

8. Step 8:

   

   Wrap the smaller part in a film or bag and put it in the freezer for 20 minutes.

10. Step 9:

    

    Put the rest of the dough on a baking sheet covered with parchment and roll it out with a rolling pin or spread it over the surface with your hands, making low sides so that the jam does not flow out of the dough.

11. Step 10:

    

    For Viennese cookies, it is usually enough to use one type of jam (most often currant, cherry), but I decided to bake an unusual and very beautiful cookie, so I decided to play with flowers and chose not one, but three jams: cherry, orange and gooseberry. It is very important that the jam is not very fluid. Jam is even more suitable in consistency: it is easy to smear it on the dough, but it will not spread much after heating.

12. Step 11:

    

    Put 3 types of jam on the dough. It can be laid out in the form of a certain pattern, for example, diagonal or horizontal stripes or in any order. I spread the filling with a spoon in the form of small spots. The result was a beautiful pattern, similar to a bright mosaic.

13. Step 12:

    

    Rub the remaining cooled piece of dough on a medium or coarse grater. Usually the dough is rubbed immediately on top of the filling, but in my case, the dough rubbed on top would completely cover all the beauty, so I rubbed the dough into a separate bowl.

14. Step 13:

    

    I distributed the grated dough along the borders of different types of jam. So, on the one hand, I managed to preserve all the beauty of the filling, and on the other - to fulfill the requirement of the recipe and sprinkle the cookies on top with grated dough. You can, of course, not bother and sprinkle grated dough on the entire surface of the cookie. Bake for about 40 minutes at 180 ° C, but at the same time be guided by the time of your oven.

15. Step 14:

    

    That's the beauty we got. The green jam has faded a little, and the rest of the colors have faded a little, but it's still beautiful.

16. Step 15:

    

    Let the liver cool completely, cut into pieces and serve. Bon appetit!