Recipe: Danish Vienna Fingers with Lemon Icing (Wienerstanger)

DANISH VIENNA FINGERS (WIENERSTANGER)

2/3 cup butter, softened
1/2 cup sugar
1 egg
1 tsp grated lemon rind
1 1/2 cups flour
1 tsp baking powder
1/2 cup strawberry or raspberry jam or jelly

FOR THE ICING:
1 cup powdered sugar
1 tbsp lemon juice

Preheat the oven to 375 degrees F. Cover a baking sheet with parchment paper or lightly grease the sheets.

In a large mixing bowl, cream the butter and sugar. Add the egg. Beat until light. Add the lemon peel, flour, and baking powder to make a dough. Chill for 30 minutes.

Divide into 4 parts. Roll each part into strips that are 15 inches long. Place on the prepared baking sheet 2 inches apart. Press a groove in the center the length of each strip.

Bake for 10 minutes.

Spoon the jam or jelly along each groove. Return to the oven and bake for 10 minutes or until pale gold on the edges.

Mix the powdered sugar and lemon juice. Add enough water to make an icing. Drizzle the cookie strips with the icing when you take them from the oven. Cut diagonally into 3/4 inch cookies.

Makes 45 cookies
Source: The Great Scandinavian Baking Book