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Tender, buttery, melt in your mouth Viennese Whirls!
Delicious butter cookies slathered with raspberry jam and a light vanilla buttercream filling.
Are you a fan of The Great British Baking Show? If you’ve followed along on PBS or binged all available seasons on Netflix, you may remember these Viennese Whirls featured in Season 4, Episode 2 as part of a technical challenge for the bakers.
This delicious recipe comes from Mary Berry one of the celebrity judges on the show. My husband and I had never seen The Great British Baking Show before it was released on Netflix, but by the end of the first episode we were hooked. It’s easy to see why it’s so popular everywhere!
We were drawn into the variety of the challenges, the personalities, and the sheer magnitude of their creativity! The show has featured some pretty amazing bakers and equally fantastic creations.
These tender little cookies (a/k/a biscuits) are really easy to make (if you follow the directions – haha – always a caveat!)
All measurements for the ingredients are noted in grams instead of the typical cups we use in the United States. I’ve made these cookies several times and during the first two attempts I tried converting the measurements to cups instead of grams. I hoped this would make it easier for our readers who don’t own a digital scale.
Unfortunately, I wasn’t happy with either attempt and found that the measurements don’t convert as well as hoped. Do yourself a favor and buy an inexpensive digital kitchen scale and get it right the first time. The balance of butter to flour must be exact to achieve the perfect swirl and proper texture.
In addition to a digital scale, you’ll need two piping bags and two decorator tips.
I used a Wilton 1M tip to pipe the cookie dough and the Wilton 4B tip for the buttercream. You could use the same tip (1M) for both if you want, or just spread the buttercream on with a knife. The swirl on the cookies is much more important than the buttercream filling.
Ingredients needed to make Viennese Whirls:
For the cookies:
- unsalted butter
- confectioner’s or powdered sugar
- all-purpose flour
- cornstarch or arrowroot
For the filling:
- unsalted butter
- confectioner’s or powdered sugar
- vanilla extract
- raspberry jam
TIPS and Techniques to make Viennese Whirls:
- As mentioned in the recipe below, the butter must be very, very soft (not melted) in order to pipe the dough into swirls.
- Pipe the cookie dough slowly and evenly ensuring a good thick line inside the circle template. Start piping on the inside edge of the circle and end in the middle by pulling up into a point. The dough will settle down when baked and leave you with the pretty pattern on the top.
- Use the best swirls for the cookie tops. Nobody needs to know if some are not perfect. The cookies are delicious no matter how they look.
- Don’t get carried away and add too much jam. Spread on just enough to cover as it will ooze out a little when sandwiched together.
- I hope all these tips help and that you enjoy making, baking and sharing these treats. They are buttery and light. So delicious and pretty easy to make too!
Thanks for PINNING!

Viennese Whirls
Ingredients
For the cookies:
- 250 grams unsalted butter very soft but not melted
- 50 grams powdered sugar
- 225 grams all-purpose flour
- 25 grams cornstarch
For the fillings:
- 100 grams unsalted butter room temperature
- 200 grams powdered sugar plus extra for dusting on top
- ½ teaspoon vanilla extract
- ½ cup seedless raspberry jam
Instructions
To prepare the cookies:
- Preheat oven to 375°F. Line 2 large baking sheets with parchment. Using a 2-inch round cookie cutter as a guide, trace 15-16 circles on each piece of parchment, spaced at least 1-inch apart. Turn the parchment over so the pencil marks are on the bottom. Set aside.
- Prepare a piping bag fitted with a medium star tip. Set aside.
- Combine the butter and powdered sugar in a medium mixing bowl. Using an electric mixer, beat until pale and fluffy. Sift the flour and cornstarch together over the butter mixture. Beat on low until just combined, then beat on medium until well blended. Scoop the mixture into the prepared piping bag.
- Pipe the cookie dough into swirled rounds (not rosettes) ending in the center with a little peak. Pipe each round a little smaller than the circle. The cookies will spread a little when baking and are best when not too big. Go slow and pipe a thick stream of dough for best results.
- Refrigerate the unbaked cookies for 30 minutes before baking. This will help the cookies keep their pretty shape. Repeat with remaining dough.
- After 30 minutes in the refrigerator, bake the sheets, one at a time, at 375°F for 10-15 minutes. The cookies should be light golden brown around the edges. If too pale, the cookies will not hold together well when eaten. They are best when just slightly brown on the bottom. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To prepare the filling:
- Prepare a piping bag fitted with a large star tip. Combine the softened butter, powdered sugar and vanilla extract in a medium mixing bowl. Beat with an electric mixer until smooth and light. Spoon the buttercream into the prepared piping bag.
- Spoon about 1 to 1 ½ teaspoons jam onto the flat side of half the cookies. Pipe buttercream onto the flat side of the remaining cookies. Gently sandwich the two sides together using one with buttercream and one with jam. Repeat until all cookies are filled. Dust with powdered sugar just before serving.
Recipe Notes
- The butter must be very soft when mixing or the dough will be impossible to pipe into rounds.
- Take your time when piping the rounds. The piped dough should be somewhat thick to achieve pretty swirls.
- Depending on how thick you make the rounds, you may or may not need to pipe a few additional rounds on a third piece of parchment.
- Use the 2-inch circles as a guide and try to keep the dough inside the rounds to make them a bit smaller. The cookies are thick so they don’t need to be big too.
- Refrigerate the unbaked cookies for 30 minutes before baking to set the butter and help the cookies keep their shape.
- Bake until the bottom edges of the cookies are just lightly browned. If too light the cookies will not hold together well. If too brown they are not as pretty. Watch your baking time closely.
- Don’t use too much jam as the top of the cookie may slide off.
- Refrigerate finished cookies until ready to serve. Allow them to come to room temperature for 15-30 minutes before serving if desired.
Nutrition
Another favorite butter cookie with raspberry jam are these always popular Raspberry Almond Shortbread Thumbprints. With a subtle almond flavor and a buttery, crisp shortbread base, these cookies are topped with sweet raspberry jam and an almond flavored drizzle.
And finally, don’t miss these Chocolate Raspberry Thumbprint Cookies too. Who can resist the classic combination of raspberries and chocolate?! This little cookie boasts plenty of chocolate flavor and a fun little heart shaped thumbprint filled with seedless raspberry jam.
Originally published November 2018, updated November 2020
Martha says
is this Mary Berry’s recipe? Looks the same to me.
Tricia Buice says
Yes it is Martha. So good!
Lauren says
Could I add a little almond extract to the cookie dough or would that mess up the consistency?
Tricia Buice says
That should be fine Lauren and I bet it will be tasty.
Michelle says
I was so looking forward to making these cookies, I wanted to make them for a local fair . . . BUT, as good as they were –AND THEY WERE DELICIOUS — they were way too fragile. What did I do wrong??? Cookie is light and fluffy and crumbly. So help me, please. Thank you.
Tricia Buice says
Hi Michelle. Sorry you had trouble. Sounds like they needed an extra minute or two in the oven. As noted in the tips, if the cookies are under-baked they don’t hold together as well. I hope you’ll try again. They are so worth the effort!
joni says
They looked and baked perfectly. Made my own strawberry jam from my frozen strawberries I picked over the summer. Thanks for sharing.
Tricia Buice says
Terrific Joni! So happy you tried these cookies and enjoyed them. Bravo!
Becky says
I made these once before and they turned out perfect. But the second time around the cookie was more cake-like than it should be. Any idea what I did wrong?
Tricia Buice says
Hi Becky. Did you use a different brand of butter in the second batch? I don’t have very good luck with generic butters, etc. Double check that your cornstarch is fresh, too. Sorry you had trouble but I hope you’ll try again sometime.
Rob says
Hi,
Why do you turn the oven on so early? 20 mins prep time and 30 mins in the fridge = a lot of time the oven is using electricity to bake nothing.
Cathy says
I made these cookies and they are delicious. Based on others comments about the fragility of the cookies, I baked them for 13 minutes and I had no issue filling and assembling them. Very pretty on a platter and delicious.
Tricia Buice says
Thanks for the feedback Cathy. So glad these worked for you.
Suzanne Griffin says
These cookies are so pretty!!! And fragile, lol! I am going to have to be careful filling them. But the cookie is tasty and I can’t wait to taste them filled. I’m going to fill some of them on the day before Christmas Eve so they will be ready at lunch on the Eve and fill some Christmas Eve so they will be ready for Christmas day. I know the family and friends are going to love these light little cookies.
Tricia Buice says
Hi Suzanne. There’s a fine line between between being done just enough so they’re not so fragile. I would add 30 seconds to 1 minute more baking for more stability. So glad you enjoyed the recipe and hope you have a wonderful holiday season!
Marci says
Can I use a silicone baking mat, or will parchment work better?
Tricia Buice says
Hi Marci. A baking mat will work just fine. Good luck and enjoy 🙂
Sarah says
Would it be possible to turn these into a chocolate cookie?
Tricia Buice says
Ooooh I LOVE this idea Sarah. You’ve got me thinking – maybe I’ll give it a go. Are you going to try?
sarah says
I am going to give it a try this weekend 🙂 I have some chocohalics in my family. So i will make a normal batch and then see if i can get a chocolate batch. Might take a few tries to get the cocoa powder measurement to come out right.
Tricia Buice says
Good luck! I’ll work on it soon, too. Enjoy the holiday weekend Sarah and happy baking!
Nette Bates says
Made these twice and they are a big hit with friends and family. Lovely recipe ☺️
Tricia Buice says
Thank you Nette! So glad you enjoyed these wonderful cookies
Loudean McCain says
Love your recipes!!
Tricia Buice says
Thank you so much Loudean!
Jenn says
Delicious and they are beautiful little cookies. The oven temp. is too high and 13-15 minutes is far too long! Mine were done in 8 minutes and I lowered the temperature to 350. The dough was much too stiff to pipe out so I abandoned that and used my cookie press. FYI: European butter has a lower water content (and therefore a higher fat content) and though more expensive does give more buttery flavor (KerryGold, Plugra, Land of Lakes European style). These are very decadent- I have a major sweet tooth and one is plenty!
Tricia Buice says
Thanks for the feedback Jenn. Glad you enjoyed the cookies.
:D says
I think you got the butter and flour weight measurement wrong. It should be 225g butter and 250g flour.
Tricia Buice says
Hi D. Nope – it is correct as written.
Lauren Searle says
Way too sweet & fragile. I really wanted to love these and turn them into a new holiday tradition, but it was just pure sweetness without balance. Unfortunately they just aren’t worth the calories.
Tricia Buice says
Sorry you had trouble with the cookies Lauren, and didn’t care for the flavor. I wonder if you used a really sweet jelly in place of the jam?
Christina bell says
Can they be frozen ?
Tricia Buice says
Hi Christina. Yes you can freeze the cookies, however, they are best frozen without the jam or buttercream filling. Enjoy!
Stuart Allen says
I made these this weekend and they came out picture perfect, everything went according to plan. When I tried the dough before piping, I could taste a decent hint of flour, thought this would bake out, no luck. The finished product looked amazing, but tasted like flour to me as opposed to a butter cookie, any thoughts on how this can be alleviated/what I could have done wrong?
Tricia Buice says
Hi Stuart. The only thing I can think of is that you might be tasting the cornstarch. You can try using arrowroot in place of the cornstarch. Also use unbleached flour. Hope this helps! So glad they turned out pretty and appreciate your feedback.
Jeannine Guglielmo says
Can you freeze the Viennese Whirls?
Tricia Buice says
Hi Jeannine. Yes, the shell of the cookie freezes very well. I would not freeze them assembled with the jam. It may soften the cookies and the color can bleed into the cookie and the buttercream frosting. Enjoy!
Rebecca English says
I made these a few times while in my quarantine baking phase. I’d like to make them again soon for a friend who is gluten free. Any experimenting with an alternative flour like almond or coconut flour to make these GF?
Tricia Buice says
Hi Rebecca. I have not experimented with GF flours in this recipe. Perhaps the 1-to-1 baking flour by Bob’s Red Mill would work. If using almond flour I would sift several times before using. If you make these cookies gluten free, we would love to know how these turn out. Your experience would help all our readers. Thanks for the great question!
Linda Leone says
The cornstarch in the shortbread thumbprint cookies is for making a more tender cookie … nothing to do with making a more stable or keep from spreading . My grandmother would remove a Tbs of flour and replace with cornstarch. Also baked at 325°
Tricia Buice says
Thanks for the feedback Linda. You are right, cornstarch makes a more tender cookie but also helps the dough from spreading as much.
Elizabeth M says
I’ve made these 3 times in the space of just a few weeks. A crown pleaser this cookie is tender with a sandy texture. Perfectly balanced with just the right amount of sweetness. Out of all three batches, I only got 1 cookie. That’s how good they are. Crumb snatchers!
Tricia Buice says
Yay!!! So glad you like the recipe Elizabeth. We appreciate the detailed review and for taking the time to comment. Outstanding 🙂
Liz says
I’m wondering what the actual size of a medium and large tip is? I clicked on the link and it opened to a 1M tip? Is that the medium or large?
Tricia Buice says
Hi Liz. The 1M tip is large. Hope that helps!
Mayanka Khetarpal says
Hi,
Made these biscuits , turned out well, baked them till they were brown properly as I went through all the previous comments.
After a while they became soggy as soon as you pick them up they fall apart.
Any idea why this would’ve happened.
Thanks,
Mayanka
Tricia Buice says
Hi Mayanka. I’m wondering how long “after a while” is? Since these are slathered with jam, they won’t last a long time. Did you store them in the refrigerator? If not, humidity could be the problem. Sorry you had troubles but glad they turned out well.
Noelle says
Made them today. They taste great! But they’re very fragile I broke a bunch while assembling them. What did I do wrong? I’ve never even tasted one before so I’m not sure the texture I should aim for either.
Tricia Buice says
Hi Noelle. You need to bake the cookies just a little longer. Barely browned on the bottom always works for me. Hope you’ll try again.
Debbie Cook says
Delicious I made these a few days ago and were not quite right I tweaked the recipe a bit more “ converting grams to cups and remade today and they turned out absolutely delicious I wanted to post my picture of mine but I don’t know how
Tricia Buice says
Thanks for trying these great cookies Debbie! We love them and am so glad they turned out for you.
Sue says
These turned out beautifully, thanks to your detailed instructions. I did use salted butter, because that’s all I had, and I think they would have been a little better had I used unsalted butter. Thanks for posting this recipe!
Tricia Buice says
Thank you Sue! So glad you tried these wonderful cookies and appreciate you taking the time to comment. Bravo!
Jennifer says
Made these today. They are amazing! Thanks so much for the wonderful recipe. 11 out of 10!
Tricia Buice says
Thank you Jennifer! I love these cookies 🙂
Alice K. says
Tricia, you were right. I made a second batch with powdered sugar, and they were better. They were sturdier and with a smoother texture. The granulated sugar ones were more delicate, with a sandy texture. I shouldn’t have doubted you! This is an excellent recipe, easy, delicious, and beautiful!
Tricia Buice says
So glad you tested these for us using granulated sugar. And, so happy they turned out great! Thanks for taking the time to comment – you’re the best!!
Terri says
Absolutely delicious!
They looked and baked perfectly..made my own strawberry jam from my frozen strawberries I picked over the summer.
To bad you can post pictures here!
Terri
Tricia Buice says
Thanks Terri! Send me a photo and we’ll see what we can do 🙂 So glad you enjoyed this recipe. Homemade strawberry jam is the best!!!
Alice K. says
I followed the directions exactly except I used regular granulated sugar instead of powdered sugar in the cookies. In my experience, icing sugar in British recipes translates better as “superfine ” sugar. Powdered sugar has extra cornstarch in it. Do you have a suggestion for how long theses last once they are assembled?
Tricia Buice says
Hi Alice. If refrigerated these cookies will last 3 or 4 days. They are prettiest within a day or two of assembling however, due to the jam.
Joy Cooke says
I freeze these, just leave on side for a few hours and taste & texture as good as freshly made
Tricia Buice says
Thanks Joy!
Debbie cook says
Alice K. If you have 4 grandsons like mine they won’t last long enough to find out how long you can store them. “ lol “. They range in age 2 – 15 years old I doubled the batch, got 48 cookies and they were gone in 2 days
Caroline says
I tried to make these this past Christmas. And even though the dough was beautifully pillowy soft I struggled terribly with piping it. I felt like I was squeezing so hard and to no avail 🙁
Unfortunately I ended up giving up and throwing it away. Are there any tips for making the piping easier? Or is the dough just difficult to work with
Any help is appreciated
Tricia Buice says
Hi Caroline. After making these many times, I’ve found the only way it works is if your butter is very, very soft. The dough will be too difficult to pipe with cold butter. Don’t refrigerate the dough and use right away after mixing. This is a 5 star recipe – both in flavor and presentation. It’s worth trying again!
Cindy says
Made the first time and they were m perfect! Made the second time making sure butter was very soft because they were impossible to pipe because it was too stiff the first time I had to microwave the pastry bag. They were a disaster!! Melted into one blob on the cookie sheet and I even froze the second tray and the same thing happened! So disappointed. What went wrong?
Tricia Buice says
Hi Cindy. I’m not sure what happened but it must have been the butter. Did you change brands? Maybe there was an error in the amounts you added? Not enough flour? It’s hard to say but I’m sorry you had trouble. I find that holding the pastry bag in my warm hands is usually enough to soften hard to pipe dough. Hope you’ll try again.
Beth says
You might have hit here on one reason some people have been having such difficulty piping the dough even if the butter was very soft. The difference in natural temperature of peoples’ hands! I have hot hands and must be very careful when piping buttercream or when working with anything sensitive to temperature. Maybe if those with colder hands are having difficulty, they might try having something hot nearby on which to warm their hands at the beginning? For example, a hot bottle of water or mug of coffee, or a warmed rice bag (the kind meant for pain relief, not just a plastic bag of rice, lol).
Tricia Buice says
Thanks Beth! Hope you’ll give these a try.
Shelly Aranda says
The cookies turned out pretty and tasting very good, however, they were a little bit too crumbly. Perhaps they need to bake a little bit longer, or have thicker piping for the swirls? I will try again!
Tricia Buice says
Hi Shelly. Yes, you should bake them just a little longer to ensure they hold together well. Glad you will try again – enjoy!
Jen says
These are wonderful! I made these exactly as written and they came out perfectly. Thank you for the detailed directions, they are a big hit with my family!
Tricia Buice says
Thank you Jen! These cookies are deeeelicious. So glad they turned out for you. Happy holidays 🙂
Hema says
Hi can I leave the unbaked cookies in the fridge overnight and bake them the next morning
Tricia Buice says
Hi Hema. I have not tested this but think it’s a great idea. I would cover them lightly with plastic wrap to prevent them from drying out. Let us know if this works for you!
Ann Madden says
Very easy and what a wonderful cookie. My husband was very impressed and I couldn’t keep my grandchildren away from them. Will make again and again.
Tricia Buice says
Thanks Ann! This is a favorite of mine too. So glad you enjoyed the cookie recipe. Have a wonderful holiday season!
Marie says
In spite of using soft butter, measuring ingredients with scale, and whipping dough til pale & fluffy, this was a fail. Also, dough was so difficult to pipe such that it popped the star tip out the end of the bag and dough extruded in short pieces. Avoid carpal tunnel. Won’t bother to attempt this again. Sorry
Tricia Buice says
Hi Marie – sorry these didn’t work out for you. The recipe is solid so something must have gone wrong. It sounds like the butter was not soft enough. This recipe was created by Mary Berry and used in one of the episodes of the British Bake Off. I’ve made them numerous times and it always works for me.
Caroline says
Me too! And I am a seasoned baker! I want to figure it out though because they look so yummy ?
Tricia Buice says
They are delicious Caroline – make sure your dough is soft enough to pipe. The butter must be very soft. Good luck.
Rifasha says
Hi, would want to know if you have a video for this recipe. I am unable to find any.
Tricia Buice says
Not yet Rifasha – but since we’re getting requests for one, I’ll see what I can do 😉
Janis says
A video showing the steps would be very helpful. They look delicious!
Tricia Buice says
They are wonderful cookies Janis. Watch the Bake-Off episode and see all the contestants make these! Such fun 🙂
Kelly says
Dumb question but I am new to baking and after seeing this on GBB I naively want to try these! You say the butter must be very soft – what’s best way to accomplish this? Leave out of refrigerator so it’s room temperature? Or whip it more? Thank you!
Tricia Buice says
Hi Kelly. The butter needs to be soft but not melted. You can do this by leaving it out at room temperature if your house is warm. Another way is to heat two cups of water in the microwave until boiling. Remove the water and put the butter inside on a plate. Allow it to soften for 15 minutes or so. Easy peasy. You can try whipping it more, too. Great question! Good luck and don’t give up!!! Happy baking 🙂
Cathy says
I don’t know the gram measure,can you send a conversion chart,would love to make these.
Tricia Buice says
Hi Cathy. I tried multiple times to make this recipe work by converting to volume measurements. None of the batches came out correctly. Scales are pretty inexpensive and I highly recommend you use one for this recipe. It’s a unique recipe and there’s not much room for error. They’re easy to make, but the measurements must be exact. Sorry!
Ama says
Hi there! The cookies taste AMAZING they’re so soft and melt-in-your-mouth buttery I’m in love. My only issue is that I can’t get the cookies to keep much of the swirl shape. I’ve tried doing thicker cookies, smaller and larger whirls, refrigerating for longer, and putting them in the freezer for a while. My next thought is to try a different size piping tip?
Ama says
ALSO I tried lowering the oven temp because I noticed my oven tends to slowly get hotter
Tricia Buice says
Sounds like you are doing all the right things. Good luck
Tricia Buice says
Piping the cookie dough into a thicker round does seem to help. Make sure you are measuring your flour correctly.Try refrigerating the unbaked cookies for an hour before baking. Since you tried freezing the cookies, I’m assuming this won’t work either. It can’t hurt to try another tip, not sure how they will work. Use a very good quality butter, perhaps European butter. It’s worth every penny! Good luck and thanks for the feedback.
Cora says
I tried them and they didn’t look like they were supposed too, but they tasted good!
Tricia Buice says
Thanks for the feedback Cora and thanks for trying the recipe. Getting the swirl just right takes a little practice. Hope you’ll try again!
Stacy Genereux says
I made these last night and the biscuits were so fragile that they crumbled as soon as I picked them up. I measured all the ingredients with my food scale, so I did not make a mistake. I refrigerated them for 15 minutes before baking also. Any idea why this happened and what I can try to clear up this problem? My husband loved them and I would like to make them again.
Tricia Buice says
Hi Stacy – sorry you had this problem. You need to bake them just a few minutes more. It makes all the difference. Make sure they are lightly browned on the bottom and they’ll be fine. I’m sure this will fix it! Hope you’ll try again – they’re so good and really hold together once baked long enough. Oven temperatures vary so use your best judgment. You want to bake them long enough to hold together but don’t want them too brown so they’re not as pretty. Good luck and thanks for trying the recipe.
Cora says
The same thing happened to me.
Cat Forbeck says
What is the difference in corn flour and corn starch. The original recipe for Vienesse Whirls calls for corn flour, but your recipe calls for corn starch. Thanks!
Tricia Buice says
Hi Cat – great question! Corn starch and corn flour are the same thing. They call it corn flour in Europe 🙂 Thanks!
Angelina says
Would it be okay to use seeded raspberry jam instead of seedless? I love seeded jam but I wanted to double check in case you think it would somehow ruin the cookie or something.
Tricia Buice says
Hi Angelina – seeded jam would be fine if that’s what you prefer. It’s all good!
Peggy says
I just made these and they are as delicious as they look. Your instructions were so easy to follow. Thanks!
Tricia Buice says
Thanks so much Peggy. I appreciate you taking the time to comment and for trying our recipe. Enjoy 🙂
Andrea says
Hi there,
I’ve tried this recipe twice, the consistency looks right and the biscuits look how they should, but both times they have tasted very claggy and completely dissolved/crumbled when eating.
Do you have any ideas what may be going wrong?
Thanks
Tricia Buice says
Hi Andrea. Sorry you’re having trouble with this recipe. Make sure your cornstarch is aluminum free for better flavor. Also bake the cookies just one or two minutes more. Light brown on the bottom is good. These cookies will be too crumbly if under baked. I hope you’ll try again and good luck.
Mary says
These cookies look delicious. Plan to try them soon.
Tricia Buice says
Enjoy! They are tasty. Have a wonderful holiday season.
Mercedes says
Son excelentes recetas muchas gracias por compartir
Tricia Buice says
Thank you Mercedes. We only post the best recipes 😉
Elizabeth Edmondson says
Hi. These look great. I can’t wait to try them. Do you know how long they will last after baking, with and without the cream and jam on? Thanks
Tricia Buice says
These cookies will last a week if refrigerated, with the filling and jam. I don’t think they’ll last much longer than that filled or not. The cookie is very tender. I also don’t think these would be good for shipping. I keep them in an airtight container and bring them out 30 minutes before I want to serve. Enjoy!
Lori Hawco says
These are beautiful cookies! Your pictures make me want to make them. Just wondering if they freeze well and how long they can keep fresh?
Tricia Buice says
Hi Lori. I don’t know if they will freeze. I’ve made them 3 times but never froze them. If you’re going to try, I would wait to fill them until they’re thawed. Kept in the refrigerator, they keep well for a week. Enjoy! They are so tasty and fun to make too. Have a wonderful holiday season and thanks!
Mary Beth says
These look lovely. I was a bit confused by the direction that they should be a “swirled round, not a rosette”. Could you clarify, please?
Tricia Buice says
Hi Mary Beth. The swirled round will have a peak in the center, where a rosette is more depressed in the center, like a rose. The swirled round is higher in the center. Hope that helps!
Sherrill says
I like the look I love raspberries (I used to have 10 acres of raspberries). Needless to say I’m looking forward to making and eating them.
Thank you for this.
Sherrill
Tricia Buice says
Thank you Sherrill! Enjoy 🙂
Nancy Turman says
BAAAAKE! My daughter and I are currently binge watching the shows on Netflix, we love it!
Cant’ wait to try one of Mary Berry’s own recipes.
Tricia Buice says
Haha – we love it too!
Kelly | Foodtasia says
I got hooked on the Great British Baking Show after only one episode! These cookies look heavenly and your photos are gorgeous!
Tricia Buice says
Thanks Kelly – I hope you’ll give them a try. Sooooo good!
Elena says
Tricia, so often I think how I wish we were closer so we could be baking buddies! These are amazing looking and I’m sure just as delicious to eat! I love seeing all your recipes and beautiful photographs. Merry Christmas to you, Ed and the kids!❤️
Tricia Buice says
Thank you so much Elena! We miss you guys more than you’ll ever know. Easter has never been the same without your amazing dinners and fellowship. Merry Christmas to you and Mike!
Susan says
You did such a beautifully job making these! They are gorg! I can’t wait to start Christmas baking 🙂
Tricia Buice says
Me too Susan – thanks so much!
Liz says
These are gorgeous!!! And I bet they taste as good as they look. Perfect for our holiday cookie exchange!!
Tricia Buice says
Thanks Liz – they will be great to exchange – hope you get to try them 🙂
Jennifer @ Seasons and Suppers says
Absolutely beautiful! I so prefer cooking in grams. Weight is a much more accurate measure, especially for baking 🙂
Tricia Buice says
Thanks Jennifer!
Chris Scheuer says
These look heavenly! What a fabulous combinaton – I hope they won a prize! I know they would definitely win a prize with my family.
Tricia Buice says
Butter cookies and raspberry jam is a delicious combination Chris – thank you so much!
Larry says
Wow Tricia – these look like they were made by a professional and I can imagine they are very tasty.
Tricia Buice says
Thanks Larry!
angiesrecipes says
Those are just like mini cakes :-)) Beautiful, decadent and very yummy!
Tricia Buice says
Yes they are Angie – thanks so much!
sue | the view from great island says
What a stunning cookie, the texture looks just perfect! I’ll be making these for sure this season. Have a wonderful Thanksgiving Tricia, thanks for all your amazing recipes!
Tricia Buice says
Thank you Sue! Hope you’re having a wonderful holiday with family 🙂
Monique says
Happy Thanksgiving!These are exquisite..Thank you! Watched the new GBBO..and I liked the other one better..I am a creature of habit I guess:)
Tricia Buice says
Thanks Monique – I agree we liked the old one better – but still fun to watch! Thank you!