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Viennese Shortbread (Bake Along #77) 维也纳酥饼

It has been a while since i last join Bake Along. Its time for another fabulous Bake Along with Lena, Joyce and Zoe. We are baking Viennese Shortbread and this is one of Zoe's selection. This Viennese shortbread are buttery and delightful. I simply love it, just as it is without any jam or filling or chocolate dip. 


Sam and Seanan love it  sandwich with melted chocolate but Shawn, hubby and i still prefer the plain ones :p

 I made 2 types the finger and the swirl.
Which one do you like?

These are my simple fingers. You should hop over to see Joyce's Viennese fingers. Hers had ruffles at the side and it is so pretty.


Viennese Fingers
(i follow Joyce's adaption from "Bake Something Great", Jill Snider)
makes about 3 1/2 dozen cookies

Ingredients:
2 cups (260g) all-purpose flour
1/4 tsp baking powder
1/2 cup (113g)  butter, softened
1/2 cup confectioner's sugar, sifted
1/2 tsp vanilla 

To Do:
  • Preheat oven to 375F (190C)
  • Cookie press with 1/2 inch (1cm) star-shaped nozzle
  • Cookie sheet, ungreased
  1. Combine flour and baking powder. Set aisde.
  2. In a large bowl, using an electric mixer on medium, speed, beat butter, confectioners' sugar and vanilla until light and creamy, about 3 minutes. On low speed, gradually add flour mixture. beating until smooth. (The dough should be slightly soft so it can be pushed through a cookie press easily. If it is too stiff to press easily, mix in another tablespoon of softened butter If it is too soft, add a lttle flour.
  3. Pack dough into fitted cookie press and press into strips about 1-1/2 inches (4cm) long about 1 inch (2.5cm) apart on cookie sheet. Bake in preheated oven for 5-7 minutes or until starting top brown around edges. Cool for 5 minutes on sheet, then transfer to rack and cool completely.

Just plain finger shortbread..or sandwich it with melted chocolate. I think sandwich with Nutella will be great too :D

It is good to enjoy these shortbread with a cup of warm tea.

This post is link to Bake Along #77 - Viennese Shortbread, host by Joyce from Kitchen Flavouts, Lena from Frozen Wings and Zoe from Bake for Happy Kids.


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Comments

  1. Victoria Bakes5/01/2015 9:41 AM

    Mm....mm... Mm.... Which type I like ah? I ... I.. I like anything pretty Mui makes lor! Can I send u my hotel address? Then then u send me a blue tin? ^^

    ReplyDelete
  2. Karen Luvswesavory5/01/2015 10:12 AM

    Hi Mui,
    So serenity setting to enjoy your lovely Viennese Shortbread tea time ... love the last picture :D

    ReplyDelete
  3. Sokehah cheah5/01/2015 11:39 AM

    I'll go for the fingers..... with or without melted choc!

    ReplyDelete
  4. PH5/01/2015 6:26 PM

    mui mui, I like both - the fingers and swirl!

    ReplyDelete
  5. Amy Baking Diary5/01/2015 10:58 PM

    Doreen, I like both. They are so pretty!

    ReplyDelete
  6. Amelia5/02/2015 12:09 PM

    Hi Mui Mui, how you doing? Me too, I love both and with a nice cup of coffee, please. :))
    Well done.

    Have a nice weekend,regards.
    Amelia

    ReplyDelete
  7. Cass @ 揾到食5/02/2015 3:21 PM

    这个饼干做的真美丽，好像一朵花那样 ：）

    ReplyDelete
  8. Cathleen5/02/2015 9:39 PM

    First of all, these cookies look amazing.
    Second of all, your tea cups are so CUTE!! What a wonderful treat :)

    ReplyDelete
  9. lena5/04/2015 1:27 AM

    hi doreen! both swirls and fingers look good! i personally prefer swirls thats why i made mine in swirls..hehe...hope you hv enjoyed baking these!

    ReplyDelete
  10. kitchen flavours5/04/2015 11:35 PM

    Hi Doreen,
    Like you, I like eating these biscuits plain too. I like the buttery taste and crisp tender texture of these cookies! The frills on my biscuits flatten a little after baking! LOL! But they tasted fabulous! Haha! Thanks for baking along with us!

    ReplyDelete
  11. Zoe5/05/2015 12:13 PM

    Hi Doreen,

    I like both the swirls and fingers! You have baked both really well :D

    Zoe

    ReplyDelete
  12. Ana Regalado5/07/2015 5:31 PM

    The last time I baked this kind of cookie , it didn't turn out very well , maybe I tweaked the recipe too much lol Yours look perfectly-made and baked just like those they sell at some fancy cafe !

    ReplyDelete
  13. Unknown9/26/2015 12:54 PM

    May I know when you mentioned vanilla, do you extract or essence?

    ReplyDelete

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