Viennese Cookies with Raspberry Jam Filling
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Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: Makes 32-36 biscuits
 
Yummy Viennese Cookies with Raspberry Jam Filling
Ingredients
  • 250g/9oz very soft butter
  • 50g/2oz icing sugar, plus extra to decorate
  • 250g/9oz plain flour
  • 50g/2oz cornflour
  • ½ tsp pure vanilla extract
  • To fill
  • 50g raspberry jam
Instructions
  1. Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.
  2. Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
  3. Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart.
  4. Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
  5. Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack
Recipe by KesarLily at https://www.kesarlily.com/viennese-cookies-with-raspberry-jam/