Viennese WhirlsFebruary 11, 2008
Been eye-ing on this recipe for sometime already~ 😛 Viennese Whirls? According to the ingredients and description, it sounds like butter cookies to me! y is it called Viennese Whirls? I asked Mr Google, and answer was it was a cookie originated from Vienna >.< it doesnt matter as long as it is delicious! 😛 really love butter cookies, esp those blue tins Danish butter cookies… Delicious! Got this recipe from Café of the East *drool* buttery, melts in your mouth cookies~ definitely sounds attractive to me! *grin*
Assignments, project and exams are all rushing in~ =/ *double sigh* will not have the time to bake as much as before. In fact, i was pretty determine to NOT bake anymore unless for special occasions. hee~ well, this is definitly for someone special! (^^,)
Thanks for being there, caring and supporting me all the while!
Since it’s 4th day of CNY, i have only 2 word to say to u!
HUAT AH!!!! *giggle* win more during manjong!
55g icing sugar
½ tsp vanilla extract (I used 1 tsp of vanilla essence instead)
120g plain flour
50g corn flour
Some glazed cherries, quartered (optional)
- Preheat oven to 160 Degrees C.
- Cream butter and icing sugar until pale and fluffy.
- Beat in vanilla Essence
- Fold in both flours.
- Pipe cookies into desired shapes on baking tray; place a quartered cherry in the centre of each whirl as decoration.
- Chill the piped cookies in the refrigerator, uncovered, for about 20-30 minutes before baking.
- Remove from the refrigerator and bake immediately for about 20 minutes, or until light golden brown in color.
- Cool on wire rack, and store in airtight containers.
Melts in your mouth!! 😀 Comparing the ingredients used, it is similar to butter cookies I did previously. But i personally felt this Viennese Whirls tasted better! more yumilicious!
– .: Baker Lee :.