More Christmas Cookies!

The Swedish Almond Bars turned out really good. I think next time I am going to roll the dough and use cookie cutters. The recipe calls for you to roll the dough in strips.

Bob Packer (Old Camp Cook) gave me another good cookie recipe - Vienna Vanilla Cookies. This were really good, also. I am not sure which was better the Swedish Almond Bars or the Vanilla Cookies.

Here is the recipe for the Vienna Vanilla Cookies. I used my Christmas Cookie cutters.

VIENNESE VANILLA COOKIES

INGREDIENTS:

1 Cup unsalted butter, softened
1/2 cup white sugar
2 cups sifted flour
1 1/4 cup shaved Almonds (not slivered)
1 teaspoon vanilla
1/2 teaspoon salt

Confectioner’s (powdered) sugar for decoration

PROCEDURES:

Preheat oven to 350ºF (176.7ºC –
Gas Mark 4)
Cream butter and add the
sugar. Add 1/2 cup of flour at a time,
mixing after each addition.
Add remaining ingredients.
Shape into a disk and chill for 30
minutes. (can also be frozen)

Begin to roll the dough about 1/4
inch thick. Cut with cookie cutters.
Place dough on parchment paper or a
greased cookie/sheet pan.
Bake for 12 to 13 minutes or until
the edges are a bit brown. You may need
to lower the oven to 325ºF (169ºC – Gas Mark 3).

You can also shape the dough into a log rather than a
disc. When you do this, simply cut the
log in 1/4 inch thick rounds. These
bake for about 15 minutes

Once the cookies are baked, either cool them on the cookie
sheet or move the parchment paper to a cooling rack.

As the cookies cool, but before they are fully cooled, dust
with confectioner’s sugar.