Viennese Cookies

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These beautiful cookies look lovely on any dessert tray or sweet table and taste wonderful, too. (The secret is in the pudding.)

1h 20m 24
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat

Directions

For the Cookies

  1. Preheat oven to 375 degrees Fahrenheit.

  2. Cream margarine, sugar, and flour. Add pudding mix, and blend thoroughly. Shape into small balls (a mini ice cream scoop or mini melon scoop is perfect for this), and place on cookie sheets, one and a half inches apart.

  3. Using the tines of a fork, flatten the cookies. Bake for 10 to 12 minutes.

For the Drizzle

  1. After the cookies have cooled, melt chocolate in a double boiler (or see tip).

  2. Drizzle the cookies with chocolate and allow to set. Use remaining chocolate to sandwich the cookies together, re-warming the chocolate, if necessary.

Credits

Tips:

Here’s an easy way to melt the chocolate: Place the chocolate in a ziplock bag, zip, and place in the microwave. Heat for 45 seconds. If the chocolate needs to melt more, turn the microwave back on for another 15–30 seconds. Watch that it doesn’t burn. Carefully snip the corner of the bag to drizzle the chocolate out onto the cookies.

Notes:
Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.

Description:

Photography and Styling by Chavi Feldman

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3 Comments

Chana P •

Troubleshooting Hi,
I'm not sure what I may have done wrong... the dough is more like a crumble, and does not roll nicely into a cookie.

Leah Goldman •

hi you dont say if the pudding should be instant or the kind you cook. thank yu

Chaia Frishman •
Reply to Leah Goldman

I am guessing instant.

Leah Goldman •

hi are these supposed to be sandwich cookies or just one cookie. apprx how many do you get if they are sandwich cookies

Chaia Frishman •
Reply to Leah Goldman

It says to make them into sandwiches, but it doesn't look as clear in the pix. Could just be the angle. I think they will be yummy either way.