1 - 10 of 17 for viennese cookies
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Combine the following 1 cup ground pecans, 1 cup butter (must be butter), 3/4 cup sugar, 2 1/2 cups flour and 2 teaspoons vanilla. Knead to a smooth ...
Cream together butter ... chocolate sets up. These cookies taste best if you ... before serving. They also freeze well. Yield: approximately 32 cookies.
Make cookie dough: ... 375 degrees. Shape cookies: Form dough ... Refrigerate, covered; or drizzle chocolate glaze over cookies. Makes about 3 1/2 dozen.
Cream together. Blend into above. Chill 30 minutes and roll on board to 1/4 inch, cut in small rounds. Bake on ungreased sheet for 8-10 minutes at ...
Shape like dates. Bake at 250 degrees for 3/4 hour. Roll while hot in powdered sugar.
Preheat oven to ... sheets and cool. Dip in chocolate, or fill with chocolate or mocha filling by pressing two cookies together and filling the center.
Make Cookie Dough: ... 375 degrees. Shape cookies: Form dough ... container. Just before serving, coat with more vanilla sugar, if desired. Makes about 4 dozen.
Knead all ingredients to a smooth dough and shape a teaspoon of dough at a time into small crescents, about 1 1/2 inches long. If dough becomes too ...
Preheat oven to 300 degrees. Cream butter. Add remaining ingredients. Mix well. Shape with fingers into crescents about 3 x 1 x 1/2 inch thick. Roll ...
Cream the butter ... completely. When the cookies have cooled, spread ... confectioners' sugar and place on the jam-coated trees. Makes 2 1/2 to 3 dozen cookies.
Result Page: 1
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