Description
Heavenly Viennese Whirls: Melt-in-Your-Mouth Cookies
Ingredients
Scale
- 225 g Unsalted Butter (very soft)
- 100 g Caster Sugar
- 3–5 teaspoons Milk (adjust as needed)
- 1.5 teaspoons Vanilla Extract
- 225 g Plain Flour
- 70 g Cornflour (US cornstarch)
- 0.25 cup Raspberry Jam
- 170 g Icing Sugar
- 1 pinch Salt
Instructions
- Beat the very soft unsalted butter and caster sugar together in a mixing bowl until pale and creamy, about 4-5 minutes. Stir in the vanilla extract.
- Gradually add the plain flour and cornflour, mixing just until combined for a smooth consistency.
- Slowly incorporate the milk, one teaspoon at a time, mixing until the dough is firm enough to pipe.
- Transfer the dough into a piping bag fitted with a large star nozzle. Pipe small rosettes on a lined baking sheet with a 2-inch gap between each.
- Chill the tray in the refrigerator for 30 minutes to help the cookies keep their shape while baking.
- Preheat the oven to 160°C (320°F) and bake the cookies for 12-14 minutes until edges are lightly golden.
- In a clean bowl, beat the softened unsalted butter and icing sugar together until light and fluffy; add the vanilla extract.
- Once cooled, pipe a generous dollop of buttercream onto half of the cookies, then spread raspberry jam on the other half and sandwich them together.
Notes
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg