These Classic Viennese Whirls are exquisite, delicate shortbread cookies, renowned for their melt-in-your-mouth texture and elegant piped design. Each whirl consists of two buttery cookies sandwiched together with a luscious filling of vibrant raspberry jam and a cloud of freshly whipped cream. The image showcases a pristine stack of these beautiful cookies on a white cake stand, highlighting their intricate piped pattern and the alluring layers of rich red jam and pristine white cream. A light dusting of powdered sugar often provides the final touch, adding to their irresistible charm. Perfect for afternoon tea, special occasions, or simply to indulge in a moment of pure bliss, these Viennese Whirls are a testament to classic baking at its finest.
Ingredients:
For the Viennese Whirl Cookies:
- 1 cup (226g) unsalted butter, very soft (at room temperature)
- ½ cup (55g) powdered sugar (confectioners’ sugar), sifted
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups (210g) all-purpose flour, sifted
- ¼ cup (30g) cornstarch or cornflour, sifted
- Pinch of salt
For the Filling:
- ½ cup (about 150g) good quality raspberry jam (seedless preferred)
- 1 cup (240ml) heavy cream (whipping cream), very cold
- 2 tablespoons powdered sugar (confectioners’ sugar), sifted
- ½ teaspoon vanilla extract (optional, for cream)
For Garnish (Optional):
- Extra powdered sugar, for dusting
Equipment:
- Large mixing bowl
- Electric hand mixer or stand mixer with paddle attachment
- Rubber spatula
- Large piping bag
- Star piping nozzle (e.g., Wilton 1M or similar large open star)
- Baking sheets
- Parchment paper
- Wire cooling rack
- Small bowl (for jam)
- Whisk or electric mixer (for cream)
- Sifter or fine-mesh sieve (for powdered sugar)
- Measuring cups and spoons
Instructions:
- Prepare the Viennese Whirl Cookie Dough:
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, using an electric mixer, cream together the very soft unsalted butter and sifted powdered sugar on medium speed until the mixture is very light, fluffy, and pale in color. This is a crucial step for the tender texture of the cookies. Scrape down the sides of the bowl as needed.
- Beat in the 1 ½ teaspoons vanilla extract until well combined.
- In a separate bowl, whisk together the sifted all-purpose flour, sifted cornstarch, and pinch of salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten and make the cookies tough. The dough will be soft but hold its shape.
- Pipe the Cookies:
- Fit a large piping bag with a star piping nozzle (e.g., Wilton 1M).
- Carefully spoon the soft cookie dough into the piping bag.
- On the prepared baking sheets, pipe circular swirls (like rosettes) approximately 1.5 to 2 inches in diameter. Leave about 1 inch of space between each cookie as they will spread slightly. Aim for an even number of cookies, as they will be sandwiched in pairs.
- Pro Tip: For uniform size, you can draw circles on the back of the parchment paper as a guide before piping.
- Bake the Cookies:
- Bake one sheet at a time in the preheated oven for 10-15 minutes, or until the edges are just lightly golden brown and the centers are set. The cookies should still look pale. Overbaking will make them dry and crumbly.
- Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. They are delicate when warm.
- Prepare the Cream Filling:
- In a clean, chilled large mixing bowl, pour the very cold heavy cream.
- Using an electric mixer (or whisk), beat the cream on medium-high speed until it starts to thicken.
- Add the 2 tablespoons sifted powdered sugar and optional ½ teaspoon vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or it will turn to butter.
- Assemble the Viennese Whirls:
- Once the cookies are completely cool, gently spread about ½ to 1 teaspoon of raspberry jam on the flat side of one cookie.
- Pipe or spoon a generous dollop of the whipped cream on top of the jam.
- Carefully top with another cookie, flat side down, to form a sandwich. Gently press down until the cream and jam just peek out from the sides.
- Repeat with the remaining cookies until all are assembled.
- Serve and Store:
- Arrange the assembled Viennese Whirls on a serving plate or cake stand.
- Optionally, dust lightly with extra powdered sugar just before serving.
- These cookies are best enjoyed fresh. If storing, keep them in an airtight container in the refrigerator for up to 2-3 days due to the cream filling. Allow them to come to room temperature for about 10-15 minutes before serving for the best texture.