Viennese Rounds: Foodie Christmas Gift #6

The first time I had these cookies was in the home of a friend in a little college town I lived in for several years. Houghton, NY was the town, and Barbara Woolsey was the friend. We have lost touch with each other since I left Houghton several years ago, but every time I make these cookies I think of her and her lovely family. And I thank her for sharing this recipe!

These are simple cookies, but take a little more time than some. Like the cookies mentioned in my last post, these are nut and butter cookies, no eggs involved, but they are sandwich cookies and take a little more time to form and decorate. But they are certainly worth it. The one change I have made is to toast the nuts before grinding them.

Viennese Rounds

1 cup butter

1 1/2 c. confectioners sugar (divided)

1 1/2 c. flour

1 t. vanilla

1/2 cup ground toasted filberts (hazelnuts)

red food coloring

1 c. red raspberry preserves

Cream butter and 1/2 c. sugar until well blended in large bowl; stir in flour, vanilla and nuts. Roll into teaspoon sized balls and place 2 inches apart on creased cookie sheet (or use parchment if you have it). Lightly grease bottom of measuring cup and dip in sugar, pressing each ball to a 1 inch round. Bake in 350 degree oven for 10 minutes or until goldn around the edges. Remove from cookie sheets to wire racks and cool.

Beat remaining 1 cup of confectioners sugar with a few drops of water until smooth, tint with a drop of food coloring. Spread half of the cookies with preserves, top with remaining cookies. Decorate tops with pink icing spirals.

Again, we hope to have photos of these added soon! And Barb, should you stumble across this site, again accept my many thanks, both for the cookies and the years of friendship!