Viennese Whirls

Enjoy these delicious, tender melt-in-your-mouth butter cookies slathered with raspberry jam and a light vanilla buttercream filling.

For the cookies:
250 grams very soft, unsalted butter
50 grams powdered sugar
225 grams all-purpose flour
25 grams cornstarch
For the fillings:
100 grams unsalted butter, room temperature
200 grams powdered sugar, plus extra for dusting on top
1/2 teaspoon vanilla extract
1/2 cup seedless raspberry jam

To prepare the cookies:
Preheat oven to 375F. Line 2 large baking sheets with parchment. Using a 2-inch round cookie cutter as a guide, trace 15-16 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.
Prepare a piping bag fitted with a medium star tip. Set aside.
Combine the butter and powdered sugar in a medium mixing bowl. Using an electric mixer, beat until pale and fluffy. Sift the 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.

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