Vienna Waffle Cookies

Ingredients

• One recipe for pie-crust dough, chilled as above

The filling:

• ⅔ cups jam, apricot or any other flavor you prefer, approzimately

The icing:

• 1 egg white
• 1 ½ to 2 cups confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1012 calories; 4 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 232 grams carbohydrates; 4 grams dietary fiber; 153 grams sugars; 12 grams protein; 761 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 24 two-and-one-half-inch cookie sandwiches

Preparation

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. Bake in the middle of the oven until golden brown – about 30 minutes.
5. While dough is still hot, cut scored section from unscored.
6. Spread a thin layer of jam onto warm, unscored rectangle of crust. Lay scored section over jam as when making a sandwich.
7. 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.
8. Pipe icing in waffle pattern over scored squares. Cut through squares into individual sandwich cookies and dust with confectioners’ sugar.

50 minutes