VIENNESE SHORTBREAD COOKIES

Viennese Shortbread Cookies

These are Spritz cookies filled with coffee frosting and dipped in chocolate. Somewhat time consuming but very nice.
Based on a recipe from a 1960s Betty Crocker Cookie Cookbook.
Author: Catherine Christiano

Ingredients

  • Spritz cookie dough

Filling

  • 1 cup sifted confectioner's sugar
  • 3 tablespoons unsalted margarine
  • 2 teaspoons instant coffee
  • 2 teaspoons boiling water

Chocolate

  • 1 cup semisweet chocolate

Instructions

Cookies

  • Follow recipe for baking Spritz cookies using a wide flat die for the cookie press.

Filling

  • Combine filling ingredients in a small mixing bowl. Once cookies are cool, fill with a generous layer of filling.

Chocolate

  • In a double boiler over hot water that is not boiling, melt chocolate. Dip one end of each cookie in chocolate and place on wax paper to cool.

Notes

If you don't have a cookie press, the dough may be rolled and cut with cookie cutters.
While using semisweet chocolate is fine, experiment with darker chocolate or using a recipe for a glaze.