Viennese Cookies (Cookies Viennois)
Crisp, light-textured cookies piped through a pastry bag and easily shaped into a variety of forms.
Ingredients
soft butter
175 g
powdered sugar (sifted)
40 g
vanilla extract
1/2 tsp
plain flour
175 g
cornstarch
3 tbsp
Instructions
1
Cream the butter
Cream the butter and powdered sugar until the mixture turns pale and fluffy. Add the vanilla extract and beat for a few more seconds.
2
Mix in the flours
Add both flours and stir until the texture is smooth.
3
Prepare for piping
Transfer the mixture into a piping bag fitted with a large star tip. Pipe into the desired shapes onto the prepared baking sheet, leaving enough space between each portion of dough.
4
Bake
Bake in the oven for about 12 minutes, until pale golden.
5
Cool
Let sit on the baking sheet for a moment to firm up, then transfer to a wire rack using a metal spatula to cool completely.
