Austrian Tea Cookies Recipe
Hope you like my new recipe of Austrian Tea Cookies which is a popular European Snack. Popularly served as a Snack, the European Austrian Tea Cookies is liked by one and all. In my view, if one calls oneself a good cook, one must have a personal recipe of Austrian Tea Cookies, just like I do.
Ingredients
1 1/2 cups sugar, divided
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 egg, beaten
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 cups brand cereal, crushed to 1 cup
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
14 ounces almond paste
2 egg whites
5 tablespoons raspberry or apricot jam, warmed
1/4 cup sliced almonds (optional)
Directions
In large bowl cream 1 cup sugar, butter and shortening.
Add egg and vanilla; mix well.
Stir in flour, cereal, baking powder and cinnamon until well combined.
Chill 1 to 2 hours or until firm.
Preheat oven to 350°F.
Roll dough on lightly floured surface to 1/4 inch thickness.
Cut into 2-inch circles and place on ungreased cookie sheet; set aside.
In small bowl beat almond paste, egg whites and remaining 1/2 cup sugar until smooth.
With pastry tube, pipe almond paste mixture 1/2 inch thick on top of each cookie along outside edge.
Place 1/4 teaspoon jam in center of each cookie, spreading out to paste.
Place 1 sliced almond on top of jam.
Bake 8 to 10 minutes or until lightly browned.
Let stand 1 minute before removing from cookie sheet.
Cool on wire rack.
Add egg and vanilla; mix well.
Stir in flour, cereal, baking powder and cinnamon until well combined.
Chill 1 to 2 hours or until firm.
Preheat oven to 350°F.
Roll dough on lightly floured surface to 1/4 inch thickness.
Cut into 2-inch circles and place on ungreased cookie sheet; set aside.
In small bowl beat almond paste, egg whites and remaining 1/2 cup sugar until smooth.
With pastry tube, pipe almond paste mixture 1/2 inch thick on top of each cookie along outside edge.
Place 1/4 teaspoon jam in center of each cookie, spreading out to paste.
Place 1 sliced almond on top of jam.
Bake 8 to 10 minutes or until lightly browned.
Let stand 1 minute before removing from cookie sheet.
Cool on wire rack.
