Vienna Waffle Cookies

Name: Vienna Waffle Cookies
Total time: 50 min
Yield: About 24 two-and-one-half-inch cookie sandwiches
Cuisine: german
Ingredients: One recipe for pie-crust dough, chilled as above; 2/3 cups jam, apricot or any other flavor you prefer, approzimately; 1 egg white; 1 1/2 to 2 cups confectioners' sugar

By Mimi Sheraton

Updated Dec. 7, 2022

Total Time: 50 minutes
Rating: 4(7)
Comments: Read comments

Featured in: EASY AS PIE

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Ingredients

Yield:About 24 two-and-one-half-inch cookie sandwiches

One recipe for pie-crust dough, chilled as above

The Filling

⅔cups jam, apricot or any other flavor you prefer, approzimately

The Icing

1egg white
1½ to 2cups confectioners' sugar

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees.
Step 2
Roll dough to a rectangle on a floured board using a lightly floured rolling pin. Dough should be between one-eight and one-quarter-inch thick. Lift dough onto an unbuttered cookie sheet.
Step 3
Score half of the sheet of dough in two to two-and-one-half-inch squares, using a sharp knife but not cutting through the dough.
Step 4
Bake in the middle of the oven until golden brown - about 30 minutes.
Step 5
While dough is still hot, cut scored section from unscored.
Step 6
Spread a thin layer of jam onto warm, unscored rectangle of crust. Lay scored section over jam as when making a sandwich.
Step 7
Beat egg white with confectioners' sugar, adding enough sugar to make a thin white past that can be piped from a pastry bag, through a tube that has a three-eighth-inch opening.
Step 8
Pipe icing in waffle pattern over scored squares. Cut through squares into individual sandwich cookies and dust with confectioners' sugar.