Viennese Cookie Pockets Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4 c butter
2/3 c sugar
2 hard-cooked egg yolks mashed or pressed through sieve
1 raw egg yolk
1 tsp grated orange zest
2 tsp vanilla extract
2 1/2 c sifted flour
1/2 tsp salt
thick jam or preserves
2 egg whites
2 tsp water
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Directions: |
Directions:Lightly grease and flour 2 baking sheets or line with parchment paper
Cream butter with sugar. Stir in hard cooked egg yolk, raw egg yolk, orange zest and vanilla. Gently add flour and salt. Mix just to combine. Chill dough.
Roll out dough 1/8 inch thick. Cut into 2 inch squares. Place a small dab of jam on each square. Fold half to make triangles Pinch edges together and place on baking sheet. Chill again
Preheat oven to 350' Prick top of each cookie with a fork. Beat egg whites and water and brush each cookie. Bake 10-15 min until lightly browned |
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Personal
Notes: |
Personal
Notes: From Impeckable Eats
M.J.- Viennese Pocket Cookies: After purchasing all the ingredients required …..Allow 3-4 days to make these cookies, which is worth the time as the final product is light and tasty .
1) For making these cookies a couple of baking gadgets would be helpful; for example, a 2” round or square cookie cutter, and dough press would give a more quality-looking uniform final product. 2) Definitely measure the day before (allow a few hours to do this). Mixing takes about an hour or less per recipe but dough needs to be refrigerated; overnight works best. Recipe makes about 4 doz. cookies. 3)Baking takes time depending on the labour saving gadgets you have in you baking drawer so….. start early in the day or bake 1/2 dough into cookies each of 2 days.
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