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–+ servings

Viennese Whirl Sandwich Cookies

These sandwich cookies are delicate, delicious and super simple! The light butter cookie blends perfectly with the raspberry jam and buttercream filling. These can be whipped up in just about a half hour and only contain 6 total ingredients!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Dough Resting Time: 30 minutes
Total Time: 1 hour
Servings: 12 cookies

Ingredients

Butter Cookies

  • 2 sticks unsalted butter softened
  • ½ cup powdered sugar
  • 1⅓ cups all-purpose flour sifted
  • 3 tablespoons cornstarch

Cookie Filling

  • 1 stick unsalted butter softened
  • 1¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup raspberry jam (I prefer Smucker's Natural brand)

Instructions

To make the butter cookies

  • Preheat the oven to 375 degrees.
  • Using a 2-inch round cookie cutter (or a spice bottle) as a guide, trace 24 circles on to 2 separate pieces of parchment paper. Make sure that each circle is at least 1 inch apart.
  • Grease and line two large baking sheets with the parchment paper (making sure that the side with the pencil tracings are face down).
  • Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and powdered sugar until fluffy (about 1-2 minutes).
  • Sift in flour and corn starch. Beat until just combined.
  • Prepare a piping bag with a star piping tip. Spoon cookie dough into piping bag.
  • Pipe the cookie dough into swirled rounds (ending with a peak at the center), using the round tracings as a guide.
  • Refrigerate the piped cookie dough for at least 30 minutes so that the shape of the cookie sets.
  • Bake the cookies for 10-12 minutes or until the bottoms and edges are light brown.
  • Let cookies cool to room temperature before assembling.

To make the filling and assemble the cookies

  • Using a stand mixer fitted with the paddle attachment or a hand mixer, beat butter, powdered sugar and vanilla extract until smooth.
  • Spoon the buttercream into a piping bag fitted with a star piping tip and set aside.
  • Separate the cookies into pairs (I usually will try to pair like-sized cookies together).
  • Spoon ½-1 teaspoon of jam on to the flat side of one of the butter cookies.
  • Pipe buttercream on to the flat side of the remaining cookie and gently sandwich the cookies together (one with buttercream and one with jam). Repeat until all cookies have been used.
  • Dust finished cookies with powdered sugar and refrigerate until they are ready to be served.