Cherry Viennese Sandwich Cookies
Recipe GLPR1532f71f4bab39
These delicate, elegant sandwich cookies feature a light and buttery cherry-flavored dough with a rich cherry filling and silky chocolate glaze. Perfect for special occasions and afternoon tea, these tender rounds are a timeless treat that combines the sophistication of French pâtisserie with a touch of cherry sweetness.
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Ingredients
1½ cups unsalted butter, at room temperature
2 cups sifted confectioners sugar
4 tablespoons cherry syrup
3 cups all-purpose flour
0.06 teaspoon salt
4 ounces semi-sweet chocolate
1 tablespoon heavy whipping cream
Directions
In a large bowl, beat the softened butter with 2 cups of confectioners sugar until the mixture becomes light, fluffy, and pale in color, about 2-3 minutes.
Add 2 to 3 tablespoons of cherry syrup to the butter mixture and beat on medium speed until well incorporated.
In a separate bowl, whisk together the flour and a pinch of salt.
Gradually add the flour mixture to the butter mixture and beat on low speed until just combined. The dough may appear slightly crumbly. Divide the dough in half and shape each half into a log approximately 2 inches wide and 6 inches long. Wrap each log tightly in parchment paper and refrigerate for at least 2 hours or overnight until firm.
Preheat your oven to 300°F. Line two baking sheets with parchment paper or non-stick baking liners.
Remove the chilled dough logs from the refrigerator and slice them into 1/4-inch thick rounds using a sharp knife. Place the sliced cookies on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 14 to 16 minutes, rotating the baking sheets halfway through cooking, until the edges of the cookies are lightly golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.
While the cookies cool, prepare the cherry filling. In a clean bowl, beat together 1/2 cup of softened unsalted butter with 1 cup of confectioners sugar and a pinch of salt until smooth and creamy.
Gradually add the remaining 1 to 2 tablespoons of cherry syrup to the filling, mixing in small amounts (about 1 teaspoon at a time) until you reach the desired consistency. The filling should be thick and spreadable, more substantial than regular frosting.
Spread approximately 1 1/2 teaspoons of the cherry filling onto the bottom side of half of the cooled cookies.
Top each filled cookie with another cookie, bottom side down, pressing gently to create a sandwich. The filling will firm up when chilled.
Place the semi-sweet chocolate, 2 tablespoons of butter, and the heavy whipping cream in a heatproof bowl. Set the bowl over a pot of gently simmering water (do not allow the bottom of the bowl to touch the water). Stir frequently until the chocolate is completely melted and the mixture is smooth and glossy.
Remove the chocolate mixture from the heat and allow it to cool slightly. Drizzle the chocolate glaze over the top of each sandwich cookie, allowing it to cascade naturally down the sides.
Transfer the glazed cookies to the refrigerator and chill until the filling is firm and the chocolate glaze has set completely. Keep the cookies refrigerated until serving time for best texture and flavor.
