Viennese Punch Cookies Recipe

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Viennese Punch Cookies
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Ingredients
13
Count
Nutrition
1349
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper or aluminum foil.
  2. For the dough: Combine the butter and confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until soft and light. Add the ground almonds and mix well.
  3. Remove the bowl from the mixer and use a large spatula to incorporate the flour, mixing until the dough is smooth. Lightly flour a work surface and turn the dough out onto it; divide into 3 equal portions.
  4. Lightly flour the dough, then gently roll it to about 3/8-inch thick. Use a plain round cookie cutter to cut out 2- to 2 1/2-inch cookies and place them, spaced 1 inch apart, on the prepared pans. Reserve the scraps from cutting the cookies in a bowl.
  5. Roll and cut the remaining 2 pieces of dough, reserving the scraps from the rolling and cutting with the others. There should be 48 cookie rounds.
  6. Bake the cookies for 7 to 8 minutes, until they are firm and dull-looking, rotating the baking sheets top to bottom and front to back 1/2 way through. (If you know that your oven gives strong bottom heat, use a third baking sheet to insulate the one on the lower rack.) Slide the parchment papers off the baking sheets to cool the cookies.
  7. Arrange the dough scraps in a single layer on a parchment- or foil-lined baking sheet. While the cookie rounds are cooling, bake on the middle rack for 15 to 20 minutes, until firm, then cool the scraps on a wire rack.
  8. For the filling: Break up the cooled scraps and place them in the bowl of a food processor. Pulse to grind coarsely. Add the preserves, melted chocolate, rum, and orange and lemon zests; pulse until the filling holds a soft shape.
  9. To fill the cookies, turn 24 of the cookies over so that the flattest (bottom) sides are facing up. Spread a little less than 1 tablespoon of the filling on each cookie to within 1/8 inch of the edge. Top with the remaining cookies, placing them bottom side down on the filling and gently pressing the two cookies together.
  10. For the icing: Combine the confectioners' sugar, rum, water and food coloring in a medium saucepan; stir until smooth. Place over low heat and cook for several minutes, until it is just lukewarm (about 110 degrees measured on an instant-read thermometer). Use a small offset spatula to spread a thin coat of the icing on top of each cookie. Let set completely before storing or serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1348.93 Kcal (5648 kJ)
Calories from fat 507.06 Kcal
% Daily Value*
Total Fat 56.34g 87%
Cholesterol 81.41mg 27%
Sodium 1400.15mg 58%
Potassium 294.34mg 6%
Total Carbs 201.64g 67%
Sugars 132.63g 531%
Dietary Fiber 9.43g 38%
Protein 12.63g 25%
Vitamin C 0.9mg 2%
Vitamin A 0.4mg 13%
Iron 4.8mg 27%
Calcium 242.3mg 24%
Amount Per 100 g
Calories 435.83 Kcal (1825 kJ)
Calories from fat 163.83 Kcal
% Daily Value*
Total Fat 18.2g 87%
Cholesterol 26.3mg 27%
Sodium 452.38mg 58%
Potassium 95.1mg 6%
Total Carbs 65.15g 67%
Sugars 42.85g 531%
Dietary Fiber 3.05g 38%
Protein 4.08g 25%
Vitamin C 0.3mg 2%
Vitamin A 0.1mg 13%
Iron 1.6mg 27%
Calcium 78.3mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.9
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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