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Viennese Whirls

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These Viennese Whirls are delicate, buttery shortbread cookies piped into elegant swirls and sandwiched with raspberry jam and vanilla buttercream. A British classic, they’re crumbly, melt-in-your-mouth, and perfect for tea time or special occasions.

Ingredients

For the Cookies:

  • 1 cup (225g) unsalted butter, softened

  • 1/2 cup (60g) powdered sugar

  • 1 1/4 cups (150g) all-purpose flour

  • 1/4 cup (30g) cornstarch

For the Filling:

  • 1/4 cup raspberry jam

  • 1/2 cup (115g) unsalted butter, softened

  • 1 cup (120g) powdered sugar

  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

  2. Make the dough: Beat butter and powdered sugar together until light and fluffy. Sift in flour and cornstarch and mix until combined into a soft dough.

  3. Spoon dough into a piping bag fitted with a star nozzle. Pipe 2-inch diameter swirls onto the baking sheet, spaced slightly apart.

  4. Chill the piped cookies in the fridge for 15–20 minutes to help retain their shape.

  5. Bake for 13–15 minutes or until pale golden. Let cool completely on a wire rack.

  6. Make the buttercream: Beat softened butter, powdered sugar, and vanilla extract until creamy and smooth.

  7. Assemble: Spread jam on the flat side of one cookie, buttercream on the other, and sandwich together gently.

  8. Dust with powdered sugar before serving if desired.

Notes

  • Use seedless raspberry jam for a smooth finish.

  • If dough is too stiff to pipe, let it warm slightly or add 1–2 teaspoons milk to loosen.

  • Store in an airtight container for up to 3 days.

Find it online: https://yumfoodusa.com/viennese-whirls/