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Viennese Jam Rounds

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  Butter 1 Cup (16 tbs), softened
  Sugar 1 Cup (16 tbs)
  Egg yolks 2
  Lemon peel 1 Teaspoon, grated
  All purpose flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Ground almonds 1 Cup (16 tbs)
  Raspberry jam 1⁄2 Cup (8 tbs) (or apricot)

In large bowl of an electric mixer, beat butter and sugar until creamy.
Beat in egg yolks and lemon peel.
In another bowl, stir together flour, salt, cinnamon, and cloves; gradually add to butter mixture, blending thoroughly.
Stir in almonds (dough will be very stiff).
Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour.
Divide dough in half.
Roll each half between 2 pieces of wax paper to a thickness of 1/8 inch.
Cut out with a 2-inch round cookie cutter and place about 2 inches apart on ungreased baking sheets.
Top each cookie with about 1/2 teaspoon jam, spreading to within about 1/2 inch of edges.
Cut dough scraps (reroll, if necessary) into 1/4 by 2-inch strips; cross 2 strips over top of each cookie and press ends down lightly.
Bake in a 375° oven for about 12 minutes or until edges are browned.
Let cool for about a minute on baking sheets, then transfer to racks and let cool completely.
Store airtight

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Viennese Jam Rounds Recipe