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.

Chocolate Nut Icebox Cookies

Chocolate Nut Icebox Cookies (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 124.

Another icebox cookie, this one chocolaty and nutty. Like the previous cookie, these are thin, crisp and keep well in an airtight container. 

This recipe makes 75 to 100 cookies. Of course, you can keep the dough frozen and make as many as you want at a time and keep the unused dough in the freezer.  It will be good for months.

The dough should be frozen solid before slicing. I made these up and it was five days later before I baked some. 

1 1/2 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 lb. (1 stick) sweet butter
1/2 tsp. vanilla extract
1 cup dark brown sugar, firmly packed
1 large egg
1/2 cup unsweetened cocoa powder (Dutch process)
1 cup pecans or walnuts, chopped 
1 1/3 cups shredded coconut

Sift together the flour, baking soda and salt and set aside.

Cream the butter. Add the vanilla and brown sugar. Mix well.

Add the egg and beat until smooth.

Gradually add the cocoa on low speed and then add the flour mixture.

Stir in the nuts and coconut.

Turn the mixture out onto a lightly floured board (I think you could actually just go ahead and put it on the wax paper that you are going to wrap it in. It is not a sticky dough.) Form the dough into a ball, then shape it into a long roll, about 14 inches wide and 1 3/4 inches in diameter.

Wrap in wax paper (I also double wrap with plastic wrap if it is to stay in the freezer for a long time). Freeze the dough for several hours or longer.

When ready to bake, preheat the oven to 400. Line cookie sheets with foil.

Slice the dough with a serrated knife into 1/8 inch slices. Place them 1 inch apart on the foil.

Bake for 8-10 minutes or until they are semi-firm. Do not let them burn.

Transfer to a wire rack to cool. Store in an airtight container.

French Icebox Cookies

French Icebox Cookies (Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 231.

If you give baked goods as Christmas gifts, making icebox cookies is convenient as you can bake them when needed and not worry about them sitting around and going stale. I usually give a variety of cookies and treats to neighbors and friends and unless you want to kill yourself getting everything done at the same time, you can just pull these cookies out of the freezer and bake.

These cookies are crisp and buttery and easy to make with just a few ingredients. The dough is also a dream to work with. 

Slice the dough very thin and this recipe will make about 60 cookies.

1/2 lb. (2 sticks) butter
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 tsp. salt
1 cup sugar
2 1/2 cups sifted all-purpose flour
1 TBS. water

Cream the butter and mix in the vanilla and almond extracts, salt and sugar. 

Mix in the vanilla and almond extracts, salt and sugar.

Lower the speed of the mixer, add half of the flour and the water.

Add remaining flour until the mixture holds together, scraping down the sides of the mixer bowl as necessary.

Turn out the dough onto a piece of wax paper, measuring about 20 inches long. Shape the dough using the paper as your guide. Form it into an oblong shape about 2 inches in diameter and 15 inches long. Secure the wax paper and slide it onto a cookie sheet and freeze for 1/2 hour or more. If you are waiting to bake it in the future, wrap it again in plastic wrap.

When ready to bake, preheat the oven to 400.

Slice the dough about 1/4" thick with a sharp, thin knife. Place 1" apart on an unbuttered cookie sheet. Bake for 10 minutes or until the cookies are light brown around the edges. 

Transfer to baking racks and cool. Store in an airtight container.