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 ...
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 ...
Cream together butter ... chocolate sets up. These cookies taste best if you ... before serving. They also freeze well. Yield: approximately 32 cookies.
Shape like dates. Bake at 250 degrees for 3/4 hour. Roll while hot in powdered sugar.
Make Cookie Dough: ... 375 degrees. Shape cookies: Form dough ... container. Just before serving, coat with more vanilla sugar, if desired. Makes about 4 dozen.
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.
Cream butter and ... half of the cookies with raspberry preserves. ... frosting, press out in rings on top of cookies. Makes about 3 dozen double cookies.
Mix butter and butter until softened. Add powdered sugar and blend well. Stir in vanilla. Sift together flour, cornstarch and salt. Gradually add to ...
To make cookie ... 375 degrees. Shape Cookies: Form dough ... both sides; cool. Just before serving, sprinkle with additional vanilla sugar. Makes 4 dozen.
Result Page: 1
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