Chocolate Dipped Viennese Whirl Cookies

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 Good morning! I hope that you had a wonderful weekend. Mine was a little frustrating. I had a huge list of things I wanted to bake and make and I tried to do way to much multitasking, consequently, several of the things I made did not turn out. One burned, one was undercooked and the other tasted terrible. Oh well, lesson learned. 

I was successful at making several batches of Chocolate Dipped Viennese Whirls, which I had made of the first time last week and loved. 

This recipe is so easy and delicious that if you do not already make them you must make the time to whip up a batch for yourself to eat with your afternoon tea and one to share as well. 

Chocolate Dipped Viennese Whirl Cookies

Ingredients

1 cup of butter, very soft

1/2 cup of powdered sugar

11/2 cups of all purpose flour

2 Tbsp. corn starch

1 cup of chocolate chips of Ghirardeli wafers wafers

Directions

Preheat oven to 375″F. Line baking sheets with parchment paper and set aside. 

With a hand held or a stand mixer fitted with a paddle attachment beat together the butter and the powdered sugar until light and fluffy. Then add the corn starch and the flour and mix well. 

Fit a disposable piping bag with a large star tip and fill the bag with the prepared dough. Pipe the dough into whatever shape you like, circles, S’s, straight lines, etc on the parchment lined baking sheet. Bake the cookies for 12-15 minutes and the edges are just light golden brown. Remove from the oven and let cool on a cooling rack. 

Melt the chocolate chips or wafers in a bowl set over a double boiler or in the microwave according to the package directions. 

Once cookies are completely cooled dip into melted chocolate chocolate. 

Enjoy!

Have a great day!