Austrian Nut-Butter Cookies

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  1. Combine the flour, sugar and ground nuts in a mixing bowl. Blend in the butter with a spoon or pastry blender to form a dough. Chill for one to two hours.

  2. Preheat oven to moderate (375°F.).

  3. Roll out the dough on a lightly floured pastry cloth or board to one-eighth-inch thickness. Cut into two-inch circles with a floured cutter. Transfer to an ungreased cookie sheet. Bake for seven to ten minutes. Cool on a rack.

  4. When cool, sandwich two cookies together with the filling. Spread the top with a thin layer of preserves, coat with the frosting, and sprinkle with the nuts.

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