Triple-Flavor Viennese Jam Cookies

Well-known baked goods in a new form, try it! Try baking the famous classic Viennese cookies, but with some deviations in favor of external beauty. To do this, instead of one type of jam, three will be used at once. You will get a real mosaic canvas using shortbread dough!
cook time: 2h
Miles Denholm
Triple-Flavor Viennese Jam Cookies

Nutrition Facts (per serving)

383
Calories
15g
Fat
55g
Carbs
6g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 500 g
Butter 220 g
Sugar 150 g
Eggs 2 pc
Baking powder 1 tsp
Salt 0.5 tsp

Filling:

Jam 360 g

Recipe instructions

Step 1

Step 1
How to make Viennese cookies? Measure out the required ingredients. Use thicker butter. It is very important that the butter is exactly creamy, without any added vegetable fats. Take large, selected eggs. Use premium flour.

Step 2

Step 2
Sift the flour along with salt and baking powder.

Step 3

Step 3
Butter. Melt in a saucepan over low heat or in the microwave.

Step 4

Step 4
Pour all the sugar into the still hot oil and stir everything thoroughly until the crystals are completely dissolved. The oil must cool to room temperature, otherwise the eggs added to it may curdle.

Step 5

Step 5
When the sugar-butter mixture has cooled, add the eggs and whisk everything thoroughly until smooth.

Step 6

Step 6
Pour the flour mixture into the beaten eggs and knead into an elastic shortbread dough. You need to knead the dough quickly enough. If you feel that there is excess butter in the dough, add a little more flour.

Step 7

Step 7
Divide the finished dough into two unequal parts.

Step 8

Step 8
Wrap the smaller part in film or a bag and place in the freezer for 20 minutes.

Step 9

Step 9
Place the rest of the dough on a parchment-lined baking sheet 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 leak out of the dough.

Step 10

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 colors and chose not one, but three jams: cherry, orange and gooseberry. It is very important that the jam is not very runny. The consistency of jam is even more suitable: it is easy to spread over the dough, but it will not spread much after heating.

Step 11

Step 11
Place 3 types of jam on the dough. You can lay it out in a specific pattern, such as diagonal or horizontal stripes, or in random order. I spooned out the filling in small spots. The result was a beautiful pattern, like a bright mosaic.

Step 12

Step 12
Grate the remaining chilled piece of dough on a medium or coarse grater. Usually the dough is grated directly on top of the filling, but in my case the dough grated on top would completely cover all the beauty, so I grated the dough into a separate bowl.

Step 13

Step 13
I distributed the grated dough along the borders of the different types of jam. So, on the one hand, I managed to preserve all the beauty of the filling, and on the other, fulfill the requirement of the recipe and sprinkle the cookies with grated dough on top. You can, of course, not bother and sprinkle the grated dough over the entire surface of the cookies. Bake for about 40 minutes at 180°C, but be guided by the time according to your oven.

Step 14

Step 14
This is the beauty we got. The green jam has faded a bit and the other colors have faded a bit, but itʼs still pretty.

Step 15

Step 15
Let the cookies cool completely, cut into pieces and serve. Bon appetit!

Additional rubrics

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