Viennese Cookie Recipe

🧂 Ingredients

• 1 cup +3 tablespoons butter (soft)

  (250 grams)
• ¼ cup +2¾ tablespoons icing/powdered sugar

  (50 grams)
• 1¾ cups all purpose flour

  (225 grams)
• 3 tablespoons cornstarch

  (25 grams)
• 1 pinch salt*
• ½ cup butter (soft)

  (110 grams)
• 1⅔ cup icing/powdered sugar (sifted)

  (200 grams)
• ½ teaspoon vanilla
• ¼ cup jam (strawberry, cherry, blueberry or your choice)

Instructions

• 1 In a large bowl beat the butter and sugar until pale and fluffy approximately
  3-5 minutes, sift in the flour, cornstarch and salt, beat well until completely
  combined.
• 2 Spoon the dough into a piping bag with the large star tip, pipe 26-28 closed
  swirled rounds on 1-2 parchment paper lined cookie sheets. Refrigerate for 30-45
  minutes.
• 3 Pre-heat oven to 350F (180C).
• 4 Remove the cookies from the fridge and bake for 10-15 minutes (the cookies are
  ready when the are lightly golden around the edges and on the bottom). Let the
  cookies cool on the cookie sheets 10 minutes then move to a wire rack to cool
  completely.
• 5 In a medium bowl beat the butter, sifted icing sugar and vanilla until smooth.
  Place in a pastry bag with a medium tip.
• 6 Spread about a teaspoon of jam on the flat side of half the cookies, pipe some
  filling on top and close the cooke with another cookie (flat side) to form a
  sandwich. Continue until all the cookies are formed. Dust with icing sugar
  before serving if desired. Enjoy!

Nutrition Info