This recipe was inspired by an article Sweetness and Light in Presidential Cookies which says Vienna Squares were one of Ronald Reagan’s favorite cookies. I’m not sure how true that is, but when I make Vienna Squares I always think of them as President Reagan’s favorite. In reality they were probably one of the White House chef’s favorite.
This is a full batch version made in a 10×15 inch pan. If you’d like to make a smaller batch, here’s a link to a half batch version (Vienna Bars) which is just slightly different.
- 1 cup butter (230 grams or 2 sticks), salted
- 11/2 cups sugar
- 2 egg yolks
- 21/2 cups flour
- 1/4 teaspoon salt (increase to 3/4 teaspoon if using unsalted butter)
- 1 (10-ounce) jar raspberry preserves, preferably seedless
- 1 cup semisweet chocolate chips
- 4 egg whites
- 2 cups finely chopped nuts
- Preheat oven to 350 degrees. Grease a 15x10 inch jellyroll pan (or line with foil and grease foil if you prefer).
- Using an electric mixer, beat the butter and 1/2 cup sugar until creamy. Add 2 egg yolks and the salt. By hand or using lowest speed of mixer, stir in the flour to make a soft dough.
- Pat dough flat in pan. Bake 15-20 minutes until lightly browned.
- Remove from oven and spread raspberry preserves across baked cookie crust. Top with chocolate chips.
- With an electric mixer, Beat egg whites until stiff. Fold in remaining sugar and nuts. Gently spread egg white mixture on top of jelly and chocolate chips and bake again about 25 minutes.
- Let cool completely, then cut into squares or bars.