Viennese cookies with jam classic

8 servings
2 hours

How to make a Viennese cookie? Measure the necessary ingredients. Take fatter butter. It is very important that the oil is exactly creamy, without the addition of vegetable fats. Take large selected eggs. Use top grade flour.

Sift the flour together with salt and baking powder.

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

Pour all the sugar into the still hot butter and stir everything thoroughly until the crystals are completely dissolved. The oil should cool to room temperature, otherwise the eggs added to it can curl up.

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

Pour the flour mixture into the beaten eggs and knead the elastic shortbread dough. Knead the dough quickly enough. If you feel that excess butter is squirming in the dough, add a little more flour.

Divide the finished dough into two unequal parts.

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

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

For Vienna cookies, it is usually enough to use one type of jam (most often currant, cherry), but I decided to bake unusual and very beautiful cookies, so I decided to play with flowers and chose not one, but three preserves: 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 over the dough, but it will not spread much after heating.

Place 3 types of jam on the dough. You can lay out in a specific pattern, for example, diagonal or horizontal strips or in any order. I laid out the filling with a spoon in the form of small spots. The result was a beautiful pattern, similar to a bright mozaika.

Grate the remaining chilled piece of dough on a medium or coarse grater. Usually, the dough is rubbed immediately over 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.

I distributed the grated dough along the boundaries 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 recipe requirement and sprinkle grated dough on top of the cookies. You can, of course, not bother and sprinkle grated dough on the entire surface of the cookies. Bake for about 40 minutes at 180 ° C, but at the same time focus on your oven.

We got such a beauty. The green jam faded a little, and the rest of the colors faded a little, but it's still beautiful.

Allow the liver to cool completely, cut into pieces and serve. Enjoy your meal!