Viennese cookies that melt on the tongue: a traditional crumbly recipe with plum jam

Viennese cookies that melt on the tongue: a traditional crumbly recipe with plum jam

Name: Viennese cookies that melt on the tongue: a traditional crumbly recipe with plum jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 250 g plain flour; 150 g cold butter; 75 g powdered sugar; 1 egg yolk; 1 tablespoon rum; a pinch of salt; 150 g plum jam (or another good-quality jam); powdered sugar for dusting; optional - dark chocolate for dipping

Easy to prepare
40 portions
45 minutes
Jan, 16. 12. 2025

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Viennese cookies are among the sweets that win your heart at the first bite. They are crisp, delicate, lightly buttery and together with fragrant rum and plum jam create a perfect festive combination. This recipe is ideal not only for Christmas, but also at any time of the year when you crave something traditional, elegant and yet simple. Prepare a rolling pin, flour and a good mood – you’re in for baking that truly has Austro-Hungarian flair.

For 40 portions

Ingredients

For the dough:

250 g plain flour
150 g cold butter
75 g powdered sugar
1 egg yolk
1 tablespoon rum
a pinch of salt

For the filling and decoration:

150 g plum jam (or another good-quality jam)
powdered sugar for dusting
optional – dark chocolate for dipping

Preparation procedure

Preparing the dough Mix the flour, powdered sugar and a pinch of salt. Add the cold butter cut into small cubes and work it in with your fingers until the mixture resembles coarse crumbs. Then add the egg yolk and a tablespoon of rum and quickly process into a smooth dough. Do not overwork it so it stays tender. Wrap in cling film and chill for at least 30 minutes.
Rolling out the dough Roll the chilled dough on a floured surface to a thickness of 3–4 mm. You can also use a rolling pin wrapped in foil – the dough won't stick.
Shaping the cookies Cut the dough into rectangles or diamonds. Place a small amount of jam on each piece and spread evenly.
Folding and sealing Fold the dough so the jam remains inside and press the edges well with a fork. Transfer to a baking tray lined with baking paper.
Baking Bake in an oven preheated to 180 °C (160 °C fan) for about 12–15 minutes, until the cookies are lightly golden. After removing from the oven, let cool completely.
Finishing Sprinkle the cold cookies with powdered sugar. For a more festive variation you can dip the edges or one end into melted dark chocolate.

Quick information

Servings: approx. 40 pieces

Preparation time: 30 minutes

Baking time: 12–15 minutes

Total time: 45 minutes + 30 minutes chilling

Variations and tips

you can use vanilla extract instead of rum
you can replace part of the flour with almond flour for a nuttier flavor
the plum jam can be replaced with rosehip jam, redcurrant gel or apricot filling
for an extra tender dough, add 1 tablespoon of cornstarch
store the cookies in a sealed container; they will stay nicely soft for several days