Ingredients
For the cookies:
- 250 grâms very soft, unsâlted butter
- 50 grâms powdered sugâr
- 225 grâms âll-purpose flour
- 25 grâms cornstârch
- For the fillings:
- 100 grâms unsâlted butter,room temperâture
- 200 grâms powdered sugâr,plus extrâ for dusting on top
- 1/2 teâspoon vânillâ extrâct
- 1/2 cup seedless râspberry jâm
To prepâre the cookies:
- Preheât oven to 375F. Line 2 lârge bâking sheets with pârchment. Using â 2-inch round cookie cutter âs â guide, trâce 15-16 circles on eâch piece of pârchment, spâced ât leâst 1-inch âpârt. Turn the pârchment over so the pencil mârks âre on the bottom. Set âside.
- Full instructions see savingdessert.com
Viennese Whirls
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Oleh
Asrifood
