Vanilla Viennese Cookies
"This is a beautiful type of shortbread cookie that is usually piped before baking. It isn't very sweet so you can dust the final product with some more icing sugar. I like to use vanilla bean paste to make them extra special."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (50.3 g)
- Calories 247.1
- Total Fat - 15.8 g
- Saturated Fat - 9.8 g
- Cholesterol - 40.7 mg
- Sodium - 135.8 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 2.2 g
- Sugars - 8.5 g
- Protein - 2.8 g
- Calcium - 11.5 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F and line a baking sheet with parchment paper.
Step 2
Using a spoon, cream the butter and sugar till light and creamy.
Step 3
Add the vanilla bean paste OR vanilla extract and incorporate well.
Step 4
Sift the flour and cornstarch together over the butter mixture and mix until smooth.
Step 5
Spoon the dough into a piping bag fitted with a large star tip.
Step 6
Pipe the mixture into four large or six small cookies/rosettes. These do not spread while baking.
Step 7
Bake for 12-15 minutes or until they are a pale golden colour.
Step 8
Leave for a few minutes on the baking sheets to firm up slightly before transferring on a wire rack.
Step 9
For a more sweet tasting cookie dust with icing sugar before serving.
Tips
No special items needed.
0 Reviews
You'll Also Love
