---
source: https://www.savingdessert.com/viennese-whirls/#wprm-recipe-container-20040
serves: 16
prep time: 20 minutes
cook time: 12 minutes
total time: 62 minutes
---

Preheat #oven{} to 375°F. Line 2 #large baking sheets{} with #parchment paper{}. Using a 2-inch round cookie cutter as a guide, trace 15 to 16 circles on each piece of parchment, spaced at least 1 inch apart. Turn the parchment over so the pencil marks are on the bottom. Set aside.

Prepare a #piping bag{} fitted with a medium star tip. Set aside.

Combine @unsalted butter{250%g} (very soft, not melted) and @powdered sugar{50%g} in a medium #mixing bowl{}. Using an electric mixer, beat until pale and fluffy. Sift @all-purpose flour{225%g} and @cornstarch{25%g} together over the butter mixture. Beat on low until just combined, then beat on medium until well blended. Scoop the mixture into the prepared piping bag.

Pipe the cookie dough into swirled rounds (not rosettes) ending in the center with a little peak. Pipe each round a little smaller than the circle. The cookies will spread a little when baking and are best when not too big. Go slow and pipe a thick stream of dough for best results.

Refrigerate the unbaked cookies for ~{30%minutes} before baking. This will help the cookies keep their pretty shape. Repeat with remaining dough.

Bake the sheets, one at a time, at 375°F for 10 to ~{15%minutes}. The cookies should be light golden brown around the edges. If too pale, the cookies will not hold together well when eaten. They are best when just slightly brown on the bottom. Cool on the baking sheet for ~{5%minutes}, then transfer to a #wire rack{} to cool completely.

Prepare a piping bag fitted with a large star tip. Combine @unsalted butter{100%g} (room temperature), @powdered sugar{200%g}, and @vanilla extract{0.5%tsp} in a medium mixing bowl. Beat with the electric mixer until smooth and light. Spoon the buttercream into the prepared piping bag.

Spoon about 1 to 1.5 tsp of @seedless raspberry jam{0.5%cup} onto the flat side of half the cookies. Pipe buttercream onto the flat side of the remaining cookies. Gently sandwich the two sides together using one with buttercream and one with jam. Repeat until all cookies are filled. Dust with extra powdered sugar just before serving.