Ida Ceconi'S Vienna Cookies

1. 1

   Work flour and shortening together, then work in sugar to a crumbly mixture.

2. 2

   Add beaten egg yolks.

3. 3

   Pinch off small amounts of this dough so that when it is rolled, it is about the size of a small walnut.

4. 4

   After it is rolled between the hands, flatten slightly to about 3/4 of an inch thick.

5. 5

   Make a small indentation in the center with finger large enough to hold a small amount of tart jelly.

6. 6

   Brush each cookie with slightly beaten egg white and sprinkle with finely chopped nutmeats and sugar.

7. 7

   Put in refrigerator for about 1 hour.

8. 8

   Bake in slow oven (250u00b0) for 20 minutes, then gradually increase heat to 300u00b0 and bake about 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.