5 simple ingredients, 15 minutes to put everything together and you have the most amazing Viennese Cookies or Pierre Herme Chocolate Sable in the world. Classic Austrian butter cookies that are perfect for holidays or an afternoon pick-me-up.
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Viennese Butter Cookies
Everyone loves soft, almost melt-in-your- mouth butter cookies, but these are special.
Buttery with a tad of cocoa powder, Pierre Herme W-shaped cookies are incredibly easy to make even if you don't consider yourself a good baker.
Although the invention of these butter cookies belong to French pastry chef, they are considered to be a part of Austrian cuisine.
Some call them Sable cookies, Viennese Whirls or Spritz Cookies.
But a fact remains true - these 5-ingredient butter cookies are simple yet so delicious. Perfect for a snack, dessert or Christmas holidays.
How To Make Spritz Cookies
1. In a large bowl whisk together softened butter and powdered sugar until white. Add in the egg white and whisk until fully incorporated.
If you forgot to take your butter out of the fridge ahead of time, here's a trick on how to soften butter quickly.
"Put cold butter on a plate and cover completely with a bowl. Pop the plate into a microwave and heat for 10-15 seconds until butter feels soft to the touch."
2. In a second large bowl sift together flour, salt and cocoa powder.
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3. Fold dry ingredients into the butter and sugar mixture until you have a smooth batter. Pop the bowl into a fridge for 5 minutes.
How To Pipe Viennese Biscuits
4. Using a pastry bag fitted with 1 mm Wilton 1M Icing Tip pipe W-shaped cookies onto a baking sheet leaving about 1 inch of space in between them.
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5. Bake in a preheated to 350 F oven for 10-12 minutes. Carefully transfer the cookies to cool on a wire rack. Repeat the process with the remaining dough. Make sure that the baking sheet has cooled off completely or use the other one.
When cookies have cooled off, sprinkle them with powdered sugar and serve.
How To Store Viennese Chocolate Biscuits
If you decide to freeze cookies for later, hold off sprinkling them with the powdered sugar.
Place cookies on a baking sheet lined with a parchment paper and pop them into a freezer for a few hours. After cookies have firmed, transfer them into a freezer bag.
If you followed the above procedure, Viennese Sable will keep for 2-3 months in a freezer.
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My favorite thing about these cookies is their cute and unusual shape.
Make them for Thanksgiving or Christmas and your guests will be delighted. Great for cookie exchange too.
More European desserts to make this holiday season...
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Viennese Cookies
Ingredients
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- 1 stick + ¾ tbsp butter softened
- 6 tbsp powder sugar
- 1 egg white lightly beaten with a fork
- 2 tablespoon cocoa powder
- 1 c - 2 tbsp flour
- pinch of salt
Instructions
- Preheat the oven to 350 F.
- In a large bowl whisk together softened butter and powdered sugar until white. (See my tips about softening the butter in the post instructions).
- Add in the egg white and whisk until fully incorporated.
- In a second large bowl sift together flour, salt and cocoa powder.
- Fold dry ingredients into the butter and sugar mixture until you have a smooth batter. Pop the bowl into a fridge for 5 minutes.
- Using a pastry bag fitted with 1 mm Wilton 1M Icing Tip pipe W-shaped cookies onto a baking sheet leaving about 1 inch of space in between them.
- Bake for 10-12 minutes. Carefully transfer the cookies to cool on a wire rack.
- Repeat the process with the remaining dough. Make sure that the baking sheet has cooled off completely or use the other one.
- Sprinkle cookies with the powdered sugar and serve.
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Mashka says
Yummy! I really like chocolate cakes!
Iryna says
Thank you!