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🍪 Viennese Whirls

Viennese Whirls

🍽 Serves ⏲ Total Time
16 62 minutes

🧂 Ingredients

  • 🧈 250 g unsalted butter
  • 🍬 50 g powdered sugar
  • 🍞 225 g all-purpose flour
  • 🌰 25 g cornstarch
  • 🧈 100 g unsalted butter
  • 🍬 200 g powdered sugar
  • 🎴 0.5 tsp vanilla extract
  • 🍎 0.5 cup (170 g) seedless raspberry jam

🍳 Cookware

  • 🥘 1 oven
  • 🥣 1 large baking sheets
  • 📄 1 parchment paper
  • 📦 1 piping bag
  • 🥣 1 mixing bowl
  • 🗑 1 wire rack

📝 Instructions

Step 1

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Using a 2-inch round cookie cutter as a guide, trace 15 to 16 circles on each piece of parchment, spaced at least 1 inch apart. Turn the parchment over so the pencil marks are on the bottom. Set aside.

Step 2

Prepare a piping bag fitted with a medium star tip. Set aside.

Step 3

Combine unsalted butter (very soft, not melted) and powdered sugar in a medium mixing bowl. Using an electric mixer, beat until pale and fluffy. Sift all-purpose flour and cornstarch together over the butter mixture. Beat on low until just combined, then beat on medium until well blended. Scoop the mixture into the prepared piping bag.

Step 4

Pipe the cookie dough into swirled rounds (not rosettes) ending in the center with a little peak. Pipe each round a little smaller than the circle. The cookies will spread a little when baking and are best when not too big. Go slow and pipe a thick stream of dough for best results.

Step 5

Refrigerate the unbaked cookies for 30 minutes before baking. This will help the cookies keep their pretty shape. Repeat with remaining dough.

Step 6

Bake the sheets, one at a time, at 375 °F for 10 to 15 minutes. The cookies should be light golden brown around the edges. If too pale, the cookies will not hold together well when eaten. They are best when just slightly brown on the bottom. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 7

Prepare a piping bag fitted with a large star tip. Combine unsalted butter (room temperature), powdered sugar, and vanilla extract in a medium mixing bowl. Beat with the electric mixer until smooth and light. Spoon the buttercream into the prepared piping bag.

Step 8

Spoon about 1 to 1.5 tsp of seedless raspberry jam onto the flat side of half the cookies. Pipe buttercream onto the flat side of the remaining cookies. Gently sandwich the two sides together using one with buttercream and one with jam. Repeat until all cookies are filled. Dust with extra powdered sugar just before serving.

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