Viennese Sand Cookies
This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.
Yield
18 servingsPrep
20 minCook
2⅓ hrsReady
2⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 1/2 | cups |
butter, unsalted
room temperature, plus 1 tablespoon butter (divided) |
|
| 1 | cup |
granulated sugar replacement
|
* |
| 1 | x |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | x |
granulated sugar replacement
Additional |
* |
| 2 | cups |
powdered sugar
|
|
| 4 | tablespoons |
lemon juice
fresh |
|
| 1 | x |
food coloring
Red or green, if desired |
*
|
| 2 | ounces |
semi-sweet chocolate
null, null |
|
| 1 | x |
nuts
Finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter, unsalted
room temperature, plus 1 tablespoon butter (divided) |
|
| 237 | ml |
granulated sugar replacement
|
* |
| 1 | x |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | x |
granulated sugar replacement
Additional |
* |
| 473 | ml |
powdered sugar
|
|
| 6E+1 | ml |
lemon juice
fresh |
|
| 1 | x |
food coloring
Red or green, if desired |
*
|
| 57.8 | ml/g |
semi-sweet chocolate
null, null |
|
| 1 | x |
nuts
Finely chopped |
*
|
Directions
In large mixer bowl, cream together 1 cup of the butter, the 1 cup granulated sugar, egg yolk, vanilla and flour.
Cover dough and chill at least 2 hours.
Preheat oven to 325℉ (160℃).
Make 72 balls of dough the size of small walnuts.
Place two inches apart on ungreased cookie sheets. Dip bottom of small glass into sugar and use to flatten each ball to ⅛ inch thickness.
Bake in preheated oven 10 to 12 minutes, or until cookies are lightly colored with slightly browned edges. Place on cooling rack.
Prepare filling: Combine powdered sugar, another ½ cup butter and lemon juice.
Filling may be colored red or green with a couple drops of food coloring, if desired.
Place filling on one cookie and cover with another, repeating until you have 36 filled sandwiches.
In double boiler, heat chocolate and remaining 1 tablespoon butter until just melted.
Dip an edge of each cookie into chocolate, then in nuts.
