VIENNA WAFFLE COOKIES

Vienna Waffle Cookies image

Provided by Mimi Sheraton

Time 50m

Yield About 24 two-and-one-half-inch cookie sandwiches

Number Of Ingredients 4

Ingredients

One recipe for pie-crust dough, chilled as above
2/3 cups jam, apricot or any other flavor you prefer, approzimately
1 egg white
1 1/2 to 2 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees.
Roll dough to a rectangle on a floured board using a lightly floured rolling pin. Dough should be between one-eight and one-quarter-inch thick. Lift dough onto an unbuttered cookie sheet.
Score half of the sheet of dough in two to two-and-one-half-inch squares, using a sharp knife but not cutting through the dough.
Bake in the middle of the oven until golden brown - about 30 minutes.
While dough is still hot, cut scored section from unscored.
Spread a thin layer of jam onto warm, unscored rectangle of crust. Lay scored section over jam as when making a sandwich.
Beat egg white with confectioners' sugar, adding enough sugar to make a thin white past that can be piped from a pastry bag, through a tube that has a three-eighth-inch opening.
Pipe icing in waffle pattern over scored squares. Cut through squares into individual sandwich cookies and dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 62, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 60 milligrams, Sugar 9 grams