Delicate and buttery, these Viennese cookies practically melt in your mouth. Made with Organic Unbleached White All-Purpose Flour, they’re easy to pipe into beautiful freeform shapes, then dip in white chocolate and finish with pistachios or freeze-dried raspberries. Elegant enough for holiday entertaining and simple enough to make a beautiful homemade gift.
Delicate and buttery, these Viennese cookies practically melt in your mouth. Made with Organic Unbleached White All-Purpose Flour, they’re easy to pipe into beautiful freeform shapes, then dip in white chocolate and finish with pistachios or freeze-dried raspberries. Elegant enough for holiday entertaining and simple enough to make a beautiful homemade gift.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, powdered sugar and salt on medium-high speed until light and fluffy, about 3–5 minutes. Scrape down the sides and bottom of the bowl.
Add vanilla extract and beat until fully incorporated.
Sift together flour and cornstarch. Add to butter mixture and mix until fully incorporated, scraping the sides and bottom of the bowl as needed.
Transfer dough to a piping bag fitted with a medium star tip.
Lightly spray a baking sheet with pan spray and line with parchment paper. Pipe cookies in a zigzag pattern about 2–2½ inches long, leaving about 1 inch of space between each cookie.
Freeze the tray of piped cookies until firm, about 15 minutes. Meanwhile, preheat oven to 350°F.
Bake chilled cookies for 12–15 minutes, or until the edges just begin to brown.
Let cookies cool completely before decorating.
Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 10-second intervals, stirring well between intervals, until chocolate is smooth and completely melted. Be careful not to overheat the chocolate.
Dip one end of each cooled cookie into the melted white chocolate, allowing any excess chocolate to drip back into the bowl.
Immediately sprinkle the chocolate-dipped end with chopped pistachios or crushed freeze-dried raspberries. Place decorated cookies on a parchment-lined baking sheet or work surface.
Allow chocolate to set completely at room temperature before serving or storing.
Piped cookie dough can be frozen until firm, then transferred to an airtight container and stored in the freezer until ready to bake.
Baked cookies can be stored in an airtight container for up to 3 days before dipping and decorating.
Fully decorated cookies can be stored in an airtight container at room temperature for up to 1 week.
