Butter Whirl Biscuits
- Level: Easy
- Yield: 12 to 14 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 163
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 15
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 28
- Sodium
- 85
- Total: 45 min
- Active: 20 min
Ingredients
3/4 cup (1 1/2 sticks/170 grams) salted butter, softened
1/2 cup (57 grams) confectioners' sugar
1/2 teaspoon pure vanilla extract
1 1/4 cups (170 grams) all-purpose flour
6 or 7 maraschino cherries, halved
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper.
- In a large bowl, cream together the butter, sugar, and vanilla with a wooden spoon until fluffy and pale in color.
- Add the flour and stir until well combined.
- Transfer the dough to a piping bag fitted with a large star tip.
- Pipe the dough into 12 to 14 flat whirls on your prepared cookie sheet. Put a cherry half on each one.
- Bake for 18 to 20 minutes, until pale gold. Leave to cool on the cookie sheet for 5 minutes, then transfer to a wire rack.
- Store the biscuits in an airtight container at room temperature for up to 3 days.
Cook’s Note
If you don't have a piping bag, you can use a zip-top plastic bag instead. Transfer the dough to the bag and cut the tip off one corner for piping. Just make sure the plastic is strong, or the bag might burst while you're piping the cookies.