Mom’s Vienna Tarts are family tradition that are perfectly sweet.
Its cookie time again, and while we missed National Cookie Day, we know we are at the height of holiday cookie season. We have a tradition at superman cooks of making one cookie recipe each holiday season. Believe me when I say that Mom’s Vienna Tarts are a good one! Most of you know we are not master bakers, but thankfully we have one in the family. Jackie’s mom one is our baking expert, and we always rely on her recipe box to share the infamous cookie recipes from Jackie’s family.
In Jackie’s family there are many “aunties” (as Jackie refers to them). They are all avid cookies makers, baking and sharing incredible plates of cookies each year. Each one of our holiday cookie recipes is a traditional, family tested recipe. Jackie’s mom famously spends weeks making many dozens and endless varieties of cookies; it’s safe to say I don’t know how she does it. The amount of time and precise measuring and clean up is beyond me, but we are lucky enough to get to enjoy them each year. Jackie and I pick one cookie for the blog, and it becomes much trial and error until we get it right. Mom’s Vienna Tarts recipe is one of the easier ones, and it is a perennial favorite.
As many great cookies as Jackie’s mom makes I put a request in every year for her to make me Buckeyes (a famous Ohio peanut butter chocolate treat) because I am a huge Ohio State fan. However she refuses because she happens to root for the team from Michigan (I guess it’s her one flaw). As much as I complain, I suppose that coming from a Michigan fan, buckeyes probably wouldn’t be that good (just kidding) Who knows, maybe we will be inspired to make them one year and share them with her and the family.
Don’t stop here! Try some of other family favorites: Teekuchen Cut Out Cookies, Mama’s Cinnamon Rugulach, Cocoa Drop Cookies
- ½ C soft butter or margarine
- 1 package (3 ounces) soft cream cheese
- 1 C All Purpose Flour
- About ¼ C of each of 3 preserves (we used peach, blackberry & strawberry)
- 1 egg yolk
- 2 Tbsp milk
- ¼ C finely chopped nuts
- Confectioner's sugar
- With a wooden spoon, cream butter and cream cheese until light.
- Stir in flour, mixing well. Refrigerate 1 hour
- Meanwhile, pre-heat oven to 400°.
- Turn out dough onto lightly floured surface; roll out into a 12 inch square.
- With a sharp knife or pastry wheel cut dough into 2"squares.
- Place about ¼ teaspoon jelly near center of each square, then fold over to form a triangle and press edges together to seal.
- Brush top of each mixture with beaten egg yolk mixed with milk, sprinkle with nuts.
- Place on cookie sheet lined with parchment paper.
- Bake 8-10 minutes until golden brown and transfer to wire rack to cool.
- Dust cookies with confectioner sugar.