Viennese Shortbread
A special-occasion cooky...tender strips made with your cooky press put together with a coffee-flavored filling. Shared with us by Sheila John.
Ingredients
| 1 cup | 240 ml | butter or margarine |
| 2 cups | 480 ml | Gold Medal Flour |
| 0.5 cup | 120 ml | sifted confectioners' sugar |
| 0.25 tsp. | 1.3 ml | baking powder |
| 0.5 tsp. | 2.5 ml | vanilla |
| — | Mocha Filling (see method) |
Instructions
Heat oven to 375° (quick mod.). Cream butter, confectioners' sugar, and vanilla until fluffy. Measure flour by dipping method (p. 5) or by sifting. Blend flour and baking powder; stir into butter mixture. Using medium star design in cooky press, press out strips, 3″ long, on ungreased baking sheet, placing about an inch apart. (If dough does not come through press smoothly, add 1 or 2 tsp. cream.) Bake about 7 min., or until very lightly browned around the edges. Cool. Put 2 cookies together with Filling. For a fancier trim, the ends of cookies may be dipped in sweet chocolate. Makes about 2 doz. double cookies.
Note: If you use Gold Medal Self-Rising Flour, omit baking powder.
Mocha Filling: Mix ⅔ cup sifted confectioners' sugar, 2 tbsp. soft butter or margarine, and 1 tsp. powdered instant coffee dissolved in 1 tsp. boiling water until fluffy. If too dry, add a few drops of water.