My Austrian nana used to make these growing up! Still tastes great homemade today!

Wienerstube Cookies are delightful European treats that have graced holiday tables for generations. Originating from Austria, these delicate cookies are known for their rich, buttery flavor and crumbly texture. The name 'Wienerstube' hails from traditional Viennese coffee houses, where such treats are often enjoyed alongside a steaming cup of coffee. Perfect for special occasions or to add a touch of elegance to any dessert platter, these cookies are sure to be a hit with anyone who appreciates classic pastries.

Wienerstube Cookies pair wonderfully with a hot beverage, like coffee or tea, making them ideal for afternoon tea parties or festive gatherings. For a more indulgent experience, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They also complement a variety of fruit preserves and marmalades, which can add a delightful tangy contrast to their rich buttery sweetness.

Servings: 24 cookies

1 ½ cups sifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons unsweetened cocoa powder
½ cup (1 stick) unsalted butter, softened
½ teaspoon vanilla extract
¾ cup granulated sugar
1 large egg

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a medium bowl, whisk together the sifted flour, baking powder, salt, cinnamon, and cocoa powder. Set aside.

Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the egg and vanilla: Beat in the egg and vanilla extract until well combined.

Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.

Form the cookies: Scoop the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet, about 2 inches apart.

Bake: Bake in the preheated oven for 10-12 minutes or until the edges are firm but the center is still soft.

Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For a delicious twist on your Wienerstube cookies, try adding ¼ cup of finely chopped nuts like almonds or hazelnuts for added crunch, or mix in a handful of chocolate chips for extra sweetness. If you prefer a spicier flavor, increase the cinnamon or add a pinch of nutmeg or cloves. For a more tender cookie, refrigerate the dough for 30 minutes before baking. You can also dust the cooled cookies with powdered sugar for a decorative touch. To ensure even baking, make sure your butter is properly softened, and don't overmix the dough after adding the flour.