Vienna Bars | Midwest Living

Vienna Bars

Vienna Bars

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  • Yield: 48 bars
  • Prep 25 mins
  • Cool 15 mins
  • Bake 32 mins to 35 mins

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  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 egg yolks
  • 2/3 cup seedless red raspberry preserves
  • 2 egg whites
  • 1/2 cup sugar
  • 2 cups finely chopped walnuts or almonds


  1. In a large mixing bowl, beat butter with electric mixer for 30 seconds. Add 1/2 cup sugar and the salt; beat until combined. Add egg yolks; beat well. Gradually add flour, beating on low speed until combined. (If necessary, stir in last portion of flour by hand.)
  2. Pat dough evenly onto bottom of an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 12 to 15 minutes or until lightly browned around the edges. Remove from oven. Dollop preserves evenly on crust; carefully spread to cover.
  3. In a small mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup sugar, about 1 tablespoon at a time, beating at high speed until mixture forms stiff peaks. Fold in nuts. Dollop over preserves; spread to cover (if small amount of preserves gets into egg-white mixture, cookies won't be harmed).
  4. Bake for 20 minutes more. Remove from oven; let cool on wire rack for 15 minutes. While still warm, cut into 48 pieces. Cool completely before serving. Makes 48 bars.

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