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

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

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

Print recipe

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