Viennese Cookies
Piped cookies made using the creaming method, with a center indentation that can be filled with jam for decoration.
Ingredients
butter
4 oz (120 g)
cake flour
5 oz (150 g)
powdered sugar
1 oz (30 g)
egg
1 oz (30 g)
Instructions
1
Step 1
Cream the butter and sugar together until light and fluffy.
2
Step 2
Beat in the egg until well combined.
3
Step 3
Add the flour and mix into a smooth batter.
4
Step 4
Using a pastry bag fitted with a star tip, pipe the mixture into greased paper cups in a swirl, leaving a shallow well in the center.
5
Step 5
Bake at 400°F (204°C) until golden.
6
Step 6
Once cooled, dust with powdered sugar and place a small dollop of raspberry jam in the center.
