To share this cookie recipe, Mary Seldon had to brush a light dusting of flour off page 198 of her prized and out-of-print cookbook Viennese Cooking. For the children's single-layer cookies she rolls out the dough, cuts out seasonal shapes and decorates them with candy sprinkles before baking.
- Portion size 25 servings
- Credits : Canadian Living Magazine: December 2000
MethodIn large bowl, beat together butter, granulated sugar, vanilla sugar and salt until light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition; beat in lemon rind. Stir in flour, 1/2 cup (125 mL) at a time, until blended. Shape dough into disk; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
On lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. With 2-inch
(5 cm) round scalloped cookie cutter, cut out cookies with a 1/2-inch (1 cm) round cookie cutter, cut centred circle out of half the cookies. Transfer to greased or parchment paper–lined rimless baking sheets. In small bowl, gently whisk egg white; brush over cut-out cookie tops.
One sheet at a time, bake in centre of 325°F (160°C) oven for 10 to 12 minutes or until bottoms are light golden. Transfer to rack; let cool. Sprinkle icing sugar onto cookie tops. Spread 1 tsp (5 mL) jam onto remaining cookies; top each with cutout cookie.
Nutritional facts Per Cookie: about
- Sodium 29 mg
- Protein 2 g
- Calories 142.0
- Total fat 8 g
- Cholesterol 38 mg
- Saturated fat 5 g
- Total carbohydrate 17 g
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 8.0