Viennese Whirls
- Level: Easy
- Yield: 18 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 304
- Total Fat
- 17
- Saturated Fat
- 11
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 46
- Sodium
- 84
- Total: 2 hr (includes cooling time)
- Active: 45 min
Ingredients
Cookies:
2 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 teaspoon kosher salt
3 sticks (1 1/2 cups) unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup plus 2 tablespoons raspberry jam
Vanilla Buttercream:
1 3/4 cups confectioners’ sugar
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 tablespoon milk
1 tablespoon vanilla bean paste
1/4 teaspoon kosher salt
Directions
Special equipment:
a pastry bag fitted with a large star tip- For the cookies: Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment. Draw twelve 1 1/2-inch circles on each piece of parchment, then flip the parchment over.
- Combine the flour, cornstarch and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Reduce the mixer speed to low and add the flour mixture. Beat until just combined.
- Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough in round swirls in the circles on the prepared baking sheets. Bake 2 of the baking sheets (chill the third sheet), rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden brown on the bottom, 19 to 22 minutes. Let cool completely on the baking sheets, about 30 minutes. Repeat with the remaining baking sheet.
- For the vanilla buttercream: Meanwhile, beat the confectioners' sugar, butter, milk, vanilla and salt in a stand mixer fitted with the paddle attachment on medium speed until the frosting comes together and is smooth, 2 to 3 minutes.
- To assemble the cookies, spoon 1 heaping teaspoon buttercream onto the bottom of 18 of the cookies and spread to the edges. Spoon 1 teaspoon raspberry jam on top of the buttercream and spread. Top each cookie with another cookie to make a sandwich.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)