Are you looking for a wonderful cookie recipe for your holiday cookie trays? Here, here! This is the one. Or, one of many. I tried quite a few cookies recipes this month, hoping to find some new favorites to include on my annual holiday cookie trays. I’ll post the other recipes and my thoughts on them in the coming days!

This cookie recipe is amazing. It’s simple, does not require chilling the dough or rolling balls, and bakes up quickly. It’s also very customizable! You can make sandwich cookies with any filling of your choice. Think of the possibilities: Nutella, every type of jam, dark chocolate, cookie butter, dulce de leche, other stuff.

The cookie itself is extremely tender. It has no chew per se, but melts in your mouth, slightly crumbly. You must be gentle with these when assembling or dipping them, as they do break easily. But it’s worth the special handling required! You can also top them with maraschino or morello cherries before baking, or even some jam so it bakes with the cookie. I opted to bake some with a small teaspoon dollop of raspberry jam in the middle and they are delicious! I also made some into sandwich cookies with raspberry jam in the middle and dipped the cookies halfway into melted dark chocolate. I also made some into sandwich cookies filled with chocolate hazelnut spread. Oh yes.

The dough is very thick and you may be surprised how much effort and force it takes to pipe it out! But, you can do it. I believe in you. You could absolutely spoon tablespoon size amounts onto the sheet, but it won’t be quite as pretty. I would not try rolling the dough into balls, as it’s much too sticky and loose.

Viennese Finger Biscuits

(slight adaptation made to a recipe by saltedsugaredspiced@blogspot.com)

Makes 16 small sandwich cookies

Dough:

15 Tablespoons (7 ounces/212g) unsalted butter, room temperature

2 ounces (58g) confectionary sugar

4 ounces (112g) self-rising flour

4 ounces (112g) all-purpose flour

1/4 teaspoon Kosher salt

1 teaspoon vanilla

Fillings (Optional):

Melted chocolate 

Jam (I used raspberry)

Spread of choice 

Directions

Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.

Cream together the butter and sugar until light and fluffy. Combine dry ingredients in a bowl, and then sift them into the bowl with the butter mixture. Add vanilla, and blend well until no streaks of flour remain. 

Scoop the dough into a pastry bag with a large star tip inside of it. Pipe onto a parchment lined baking sheet as you wish, in circles, rosettes, logs, etc., but try to keep the cookies between 1 1/2 to 2 inches long. 

Bake the cookies for about 10 minutes, keeping a close eye on them for color since some ovens run differently than others. They will be done when the edges are slightly golden brown. 

Remove from the oven, let rest for a few minutes and then transfer to a cooling rack. 

When cool, the cookies can be filled with a spread of your choice, or enjoyed as is!