View Large Image Viennese Whirls Recipe Cookies Get ingredients: 284 g (1 1/4 cups) butter (unsalted, room temperature, 65-70° F / 18-21° C) 30 g (1/4 cup) cornstarch 250 g (2 cups) flour (all-purpose) 55 g (1/2 cup) icing sugar red food colouring (optional) stand mixer baking trays mixing bowl (medium) round cookie cutter (5-cm diameter) 3 piping bags (large) 1-cm star piping tip (eg. Wilton 1M) sifter spatula cooking spray (or butter) Clear some space in the fridge (for chilling the dough on the baking trays later). Grease the baking trays with cooking spray (or butter). Using a flour scoop, scoop some flour into the baking tray (not too much, or it will be hard to pipe the cookies onto the baking tray). Shake the baking tray over the sink to coat the entire baking tray with flour. Tap the baking tray against the sink to loosen the clumps. Turn the baking tray upside down and dump out any excess flour. Using a round cookie cutter, create circles in the flour to use as a guide for piping. You should be able to fit 8 cookies per 13"×9" quarter sheet baking tray (2 rows by 4 columns). Fit 1 piping bag with the piping tip. Set aside. Attach the paddle to the stand mixer. Add to stand mixer bowl: 284 g (1 1/4 cups) butter (chopped into about 8-16 pieces) Mix on high speed until smooth. Sift into stand mixer bowl: 55 g (1/2 cup) icing sugar Mix on high speed until light and fluffy (about 1-2 minutes). Set stand mixer to low speed. Sift into medium mixing bowl: 250 g (2 cups) flour 30 g (1/4 cup) cornstarch Slowly add the dry ingredients to the stand mixer bowl. Mix on low speed just until the dry ingredients disappear. Do not over-mix. Separate about 1/2 to 2/3 of the batter into the medium mixing bowl. Add red food colouring to the remaining 1/2 to 1/3 dough in the stand mixer bowl. Mix on medium speed until the colour is mixed in (less than 30 seconds). Scoop the red batter into a piping bag with no tip. Scoop the uncoloured batter into a second piping bag with no tip. Squeeze both doughs side by side at the same time into the previously prepared third piping bag (to ensure the colours are distributed evenly). If it's hard to pipe, use your hands to warm the dough up. It will get easier to pipe as the dough gets warmer. Push all the dough down. Ensure there are no air bubbles (otherwise, it won't pipe nicely). Set the oven to bake, 375° F (191° C). Ensure the oven rack is in the middle position. Pipe the batter onto the circles on the baking tray. Start in the centre of the circle and swirl outwards. Optionally, flatten the end with your finger. Chill the cookies on the baking tray in the fridge for 15 minutes. Bake for 10 minutes (or until lightly golden around the bottom edge). Let cool at room temperature on a wire rack. Jam filling Get ingredients: 1 cup strawberry jam spoon strainer (small) Strain the jam into a small cup or bowl. You can use a spoon to push the jam through the strainer. Discard the seeds. Set aside. Buttercream filling Get ingredients: 104 g (1/3 cup + 1/8 cup) butter (unsalted, room temperature, 65-70° F / 18-21° C) 10 g (2 tsp) milk 193 g (1 3/4 cups) icing sugar 2 g (1/2 tsp) vanilla extract (pure) hand mixer mixing bowl (medium) piping bag 1-cm star piping tip (eg. Wilton 1M or 4B) sifter spatula Fit the piping bag with the piping tip. Set aside. Add to medium mixing bowl: 104 g (1/3 cup + 1/8 cup) butter (chopped into about 4-8 pieces) Using the hand mixer, mix on high speed until smooth (about 1 minute). Sift into medium mixing bowl: 193 g (1 3/4 cups) icing sugar Mix on high speed until light and fluffy (about 1 minute). Add to stand mixer bowl: 10 g (2 tsp) milk 2 g (1/2 tsp) vanilla extract Mix on medium-high speed until just combined. Using a spatula, scoop the icing into the piping bag. Set aside. Assembly Flip all the cookies upside down (flat side up). Using a small spoon, scoop a dollop of jam onto half of the cookies. Spread the jam evenly almost to the edge using the back side of the spoon. Pipe the icing onto the other half of the cookies. Start in the centre and spiral outwards almost to the edge. Don't be stingy; this recipe makes more than enough icing. Place each icing-covered cookie on top of a jam-covered cookie to create a sandwich. Press down lightly.
