Viennese Cookies

Viennese Cookies 

Melt in your mouth Viennese cookies made with our Red Fife 00 flour makes an excellent cookie tin gift to send to loved ones afar. Get creative with different piping techniques and your favorite icing and sprinkles for a festive look! Happy holidays!

Download a printable version of the recipe here.

Yield: 30 cookies
Tools: medium pastry star tip, pastry bag

Ingredients:

240g BSM Red Fife 00 flour
225g unsalted butter (softened)
100g confectioner’s sugar
1 egg white (room temp)
10g vanilla extract
2g fine sea salt

In a stand-up mixer bowl, whip the butter and confectioner’s sugar on medium speed. Bump up to medium-high speed (level 6) and add in the egg white. Continue to whisk until combined, then add in the vanilla extract. Be sure to scrap the sides of the bowl periodically. Combine the dry ingredients in a separate bowl and add all at once to the butter mixture. Whip on low speed until combined. Switch to the paddle attachment and cream the cookie dough to smooth out any large bubbles as this will allow you to pipe with ease.
Pipe with desired piping tips onto a parchment-lined baking sheet or silpat. Freeze for 10 min before baking.
Preheat an oven to 350°F.
Bake the cookies for 10-12 min depending on your oven. These will stay opaque in color, though they may slightly turn golden around the edges. Allow to cool completely onto a rack before using any of your favorite simple cookie icings for a fun festive look!
Tip: These cookies ship very well and can be made ahead of time for gift giving. Shelf life at room temperature is up to 10 days, and up to a month if kept frozen.