Austrian Christmas Cookies: Mürbe Doppelte


420 g flour
240 g butter
140 g icing sugar
1 egg
1 yolk

What Mürbe Doppelte are

The dough or "Mürbe Doppelte" is Mürbteig and closely related to the dough you would use for pies in the US or Great Britain. The dough is lightly yellow and has a fine flavour of butter. Its texture is crumbly and becomes softer with time. By itself rather plain, it gains appeal with fillings and decorations.

How to prepare Mürbe Doppelte

Mix flour and butter, then add sugar and eggs to make a smooth dough. Cool the dough in the fridge for at least 30 minutes. Spread the dough out thinly and cut individual cookies using a mould or a glass (turned upside down).

Put them on a baking sheet that is greased or covered with baking paper and bake them in a pre-heated oven at 175 degrees Celsius for approximately 12 to 14 minutes. Use jam to stick two cookies together (red currant or cranberry works well). Add a drop of liquid chocolate and a whole almond on top for decorative purposes.

More Austrian Recipes

Cooking Measures Conversion Tool

Cakes & Tarts: Altwiener Topfentorte - Biscuit Dough - Brandteigkrapferl - Marmorgugelhupf - Linzertorte - Malakowtorte - Metternichtorte - Sachertorte - Zwetschkenkuchen

Christmas Cookies: Hamburger Schnitten - Haselnuss Makronen - Ploberger Schnitten - Lebkuchen - Mürbe Doppelte - Früchtelebkuchen - Rumkugeln - Vanillekipferl - Kokosbusserl

Converting Kitchen Measures: US vs. Metric

back to "dining & cuisine"