Viennese Whirls Recipe

Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.

In a large bowl, cream the softened butter and icing sugar together until light and fluffy.

Sift in the flour and cornstarch, then add the vanilla extract. Mix until combined and a soft dough forms.

Transfer the dough into a piping bag fitted with a large star nozzle.

Pipe small swirls onto the prepared baking trays, leaving some space between each swirl.

Bake in the preheated oven for 12 minutes, or until lightly golden.

Allow the cookies to cool completely on a wire rack.

Once cooled, spread raspberry jam onto the flat side of half of the cookies.

In a separate bowl, cream together the softened butter, icing sugar, and vanilla extract until smooth and creamy.

Pipe or spread the buttercream onto the flat side of the remaining cookies.

Sandwich the jam-filled cookies with the buttercream-filled cookies.

Serve and enjoy!