Vienna Bars Recipes

Steps:

• Heat oven to 325°F. Spray 15x10x1-inch pan with cooking spray.
• In food processor or blender, place 1/2 cup cookie mix and the almonds; process until almonds are finely chopped.
• In large bowl, stir remaining cookie mix, the butter, egg and almond mixture until dough forms. Press dough in pan to cover bottom.
• Bake 12 to 15 minutes or until light golden brown. Cool 3 minutes. Loosen edges from side of pan; cut cookie into 4 (7 1/2x5-inch) rectangles. Cool 30 minutes. With spatula, transfer pieces to a cutting board.
• Meanwhile, in food processor or blender, process jam until smooth. In small bowl, reserve 2 teaspoons of processed jam; set aside. Spread remaining jam on top side of 2 rectangles. Place a remaining rectangle, bottom side up, on top of each jam-covered rectangle.
• Sprinkle 1 tablespoon of the powdered sugar over each rectangle. Add remaining powdered sugar and the water to reserved jam; stir until smooth. Place in small food-storage plastic bag; seal bag. Cut small tip from one corner of bag; squeeze glaze on top of dusted rectangles in diagonal crisscross pattern. Let stand 30 minutes to set.
• Cut each rectangle in half to make 4 (7 1/2x2 1/2-inch) rectangles. Cut each rectangle into seven 2 1/2x1-inch bars. Store covered at room temperature.

Steps:

• In large bowl, combine butter with 1/2 cup sugar and mix until creamy.
• Beat in salt and egg yolks.
• Gradually add flour.
• When dough becomes hard to work, knead it with fingers until smooth.
• Spread dough into greased 17x12 jellyroll pan.
• Bake at 350°F for 15-20 minutes, or until lightly browned.
• Remove from oven, cool slightly, and spread evenly with jam.
• Set pan aside.
• In a deep bowl, beat egg whites with electric mixer at top speed until stiff peaks form.
• Blend in nuts and remaining sugar.
• Spread egg mixture over jam, going right to the end of the pan.
• Return pan to oven and bake for another 25 minutes.
• Remove from oven and cool 15 minutes.
• While still warm, cut into bars or squares.

Steps:

• Preheat oven to 350°.In a large bowl, mix flour, almonds, sugar, lemon rind, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add eggs and toss with a fork until mixture is evenly moistened and holds together. Press 1 1/2 cups of the mixture into the bottom and 1/4 inch up sides of an 8- or 9-inch square baking dish. Spread preserves evenly over pastry in dish. On a lightly floured surface, roll remaining pastry mixture to 1/4 -inch thickness. Cut into 1/2 -inch strips. Arrange a lattice of diagonal strips over top. Press strips and bottom layer of pastry together at edges.Bake 40 minutes or until pastry is lightly browned. Place dish on a wire rack.In a small saucepan over low heat, stir jelly until melted and smooth. With a pastry brush, spread jelly over top of baked mixture. Cool before cutting into bars.Store loosely covered in a cool place.

Steps:

• Preheat oven to 350 degrees. Line a 15x10 inch jelly roll pan with aluminum foil. Lightly grease. Beat butter and 1/2 cup sugar until light. Add egg yolks and beat until combined. Gradually add flour and beat until just combined. Press dough into bottom of pan.
• Bake 15 to 20 minutes.or until lightly browned. Remove from oven. Spread with preserves and sprinkle with chocolate chips.
• Beat egg whites and salt at high speed until foamy. Gradually add 1 cup of sugar beating until glossy, stiff peaks form. Fold in pecans. Spread over raspberry and chocolate mixture.
• Bake 30 to 35 minutes or until meringue is browned and crispy. Allow to cool completely and cut into bars.

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.