Mary Berry’s Viennese Whirls

  • Author: Rebecca Neidhart
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35-40 minutes


These buttery, lightly sweet cookies are a classic based on Mary Berry’s recipe. Sandwich them with buttercream and any jam of your choice.



  • 1 3/4 cup + 2 Tbsp. All Purpose flour
  • 3 Tbsp. + 1 tsp. corn starch
  • 1/2 cup powder sugar
  • 1 cup of very soft butter
  • 2 cups powder sugar
  • 7 Tbsp. of very soft butter
  • 1/2 tsp. of pure vanilla extract
  • 1/2 cup raspberry jam, or any other flavor that you prefer


Cookies: Preheat your oven to 375° and line three baking sheets with parchment paper.  You can use a round cutter to trace 2 inch circles onto the bottom side of the parchment, or you can freehand the circles when you pipe them on. In a mixing bowl, use a hand mixer to beat together the cup of butter with the 1/2 cup of powder sugar until light and fluffy.  Sift in the flour and cornstarch, then beat until fully incorporated. Fit a piping bag with the coupler and a large star tip (like this) and fill with the dough.  Pipe 2″ rounds onto the parchment paper.  If the dough is extremely soft, refrigerate it for 15 minutes to help the dough maintain it’s shape in the oven, then bake for 12-15 minutes or until they are golden and very lightly browned around the edges. Filling: Beat together the 2 cups of powdered sugar, 7 Tbsp. butter, and 1/2 tsp. vanilla.  Spoon into another piping bag fitted with coupler and star tip.  Pipe the buttercream onto the flat side of half of the cookies, and spread about 1/2 tsp. of jam onto the other half.  Sandwich them together and refrigerate until the buttercream is firm.  Store in an airtight container in the refrigerator for 2-3 days.


  1. get that butter SOFT.  This dough is going to be piped, and your hands don’t need any of that stiff dough nonsense to deal with.
  2. After you’ve piped it, if the dough is very soft, then you may wish to pop them in the refrigerator for 15 minutes so that they can stiffen a bit and hold their shape during baking.
  3. You can’t do the whole Ziploc bag for piping thing– you need a real piping bag with a coupler and star tip.  They’re all pretty cheap (WalMart usually has a decent selection, and so do Michaels and Hobby Lobby.), and the dough won’t be popping holes in that bag.
  4. The cookies and buttercream freeze incredibly well separately, so all you have to do is pull them out, fill them, and eat.
  • Category: Cookies
  • Method: Baking
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