There’s something enchanting about the way the warm sun filters through the leaves of the old oak tree in my grandmother’s garden. As I sit on the wooden swing, the faint scent of fresh-baked cookies wafts through the air, drawing me closer to the kitchen where my grandmother is eagerly preparing her famous Vienna Fingers. These delicate sandwich cookies, with their creamy filling and a hint of citrus, are a staple in our family gatherings, each bite filled with love and nostalgia.
This recipe infuses a bit of modern flair with a touch of orange zest, creating a delightful twist on the classic Vienna Fingers. Let’s embark on this baking adventure together, bringing the warmth of family and the joy of homemade treats into your kitchen.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- Zest of 1 medium orange
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice (freshly squeezed)
For Garnish:
- Dark chocolate, for dipping (optional)
- Finely chopped pistachios or almonds (optional)
Instructions
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper, creating a perfect canvas for your cookies.
In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This process not only incorporates air for a tender cookie but also creates that melt-in-your-mouth texture we adore.
Add the egg and vanilla extract, mixing until fully combined. The batter should now have a rich, smooth consistency that beckons you to taste.
In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and orange zest. Gradually fold this dry mixture into the wet ingredients, combining them until just incorporated. Be careful not to overmix; we want these cookies to remain tender.
Using a piping bag fitted with a large round tip, pipe long strips of batter onto the prepared baking sheets, each about 3 inches long and spaced apart to allow for spreading. If you don’t have a piping bag, a ziplock bag with the corner snipped off works just as well!
Bake the cookies for 10-12 minutes, or until they are just golden around the edges. Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the luscious filling. In a mixing bowl, cream together the softened butter and powdered sugar, adding the vanilla extract and orange juice until the mixture is smooth and creamy. This filling is where the magic happens, with the bright citrus notes perfectly complementing the buttery cookies.
Once the cookies have fully cooled, spread a generous amount of the filling on the flat side of one cookie and gently press another cookie on top to create a delightful sandwich. Repeat this with the remaining cookies.
For an extra touch of decadence, melt some dark chocolate and dip half of each filled cookie into it. Sprinkle finely chopped pistachios or almonds on top for an added crunch and a pop of color.
Serve these delightful Vienna Fingers at your next gathering or savor them quietly with a cup of tea. Each bite is not just a treat; it’s a journey back to those sun-drenched afternoons in my grandmother’s garden, filled with laughter and the sweet aroma of home. Enjoy!