Wienerstube Cookies

Wienerstube Cookies  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 166.

These are Austrian cookies, very dark in color, with a sandy, rich chocolate flavor that is enhanced by spices. The black pepper as well as the cayenne really gives them a kick. They are one of those cookies that you might not think much of after eating one but you find yourself going back for more...

I could not find many references to this cookie online nor could I find a translation of the word. Maida only gives a one-sentence introduction. 

These are very easy to make and you can bake them all at once after the dough has frozen or make only partial portions as you like. 

1 1/2 cup sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. finely ground black pepper
Pinch of cayenne pepper
3/4 cup unsweetened cocoa (preferably Dutch process)
6 oz. (1 1/2 sticks) unsalted butter
1 1/2 tsp. vanilla extract
1 cup granulated sugar
1 egg

This recipe makes 48 cookies.

Sift or whisk together the flour, baking powder, salt, cinnamon, allspice, pepper, cayenne and cocoa. Set aside.

Cream the butter. Add the vanilla...

and the sugar. Mix well.

Mix in the egg.

Add the sifted dry ingredients a little at a time until thoroughly mixed. Scrape down the sides of the bowl as well as the mixer paddle.

Cut a piece of wax paper about 16 inches long. Place the dough by pieces down the center and form it into an oblong strip about 12 inches long by 2-3 inches wide. Using the wax paper to form the dough works well for this.

Once the dough is formed, wrap it securely in the wax paper and put it in the freezer. Leave it for several hours or you can use it days or even weeks later. When ready to bake, slice it thinly and place on cookie sheets 1" apart. Bake for 10 -12 minutes at 375. They are done when the tops spring back. Do not overbake. Transfer to a wire rack to cool.