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–+ servings
3 viennese whirls stacked.

Viennese Cookie Recipe

Rosemary Molloy
Viennese cookies, or Viennese whirls as they're also known, are delicate buttery shortbread sandwich cookies.
5 from 7 votes
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Prep Time 45 minutes
Cook Time 15 minutes
Chilling Time 45 minutes
Total Time 1 hour 45 minutes
Course Cookies
Cuisine British
Servings 14 cookies
Calories 319 kcal

Ingredients
  

FOR THE COOKIES

  • 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*

*If using unsalted butter add ¼ teaspoon of salt.

    FOR THE FILLING

    • ½ cup butter (soft) (110 grams)
    • 1⅔ cup icing/powdered sugar (sifted) (200 grams)
    • ½ teaspoon vanilla

    EXTRAS

    • ¼ cup jam (strawberry, cherry, blueberry or your choice)

    Instructions
     

    • 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.
    • 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.
    • Pre-heat oven to 350F (180C).
    • 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.

    FOR THE FILLING

    • In a medium bowl beat the butter, sifted icing sugar and vanilla until smooth. Place in a pastry bag with a medium tip.

    PUTTING IT TOGETHER

    • 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!

    Notes

    Using a 2 inch round cookie cutter, trace circles on 1-2 parchment paper lined cookie sheets, this will help insure that the cookies are the perfect size.
    Left over cookies should be stored in an airtight container at room temperature, separated by parchment paper. They will keep for 2 days, or refrigerate for up to a week, be sure to bring them to room temperature before serving.
    Freeze the cookies and wait to make the filling and assembling them until you are ready to serve them. Frozen cookies will keep for up to three months.

    Nutrition

    Calories: 319kcalCarbohydrates: 34gProtein: 2gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 235mgPotassium: 32mgFiber: 1gSugar: 19gVitamin A: 870IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Keyword butter cookies, sandwich cookies, vienesse cookies
    Tried this recipe?Let us know how it was!