A pastry that melts in your mouth—that’s all you need at the coffee table. These Viennese cookies are delicate, crumbly, and melt away with every bite, enhanced with a hint of chocolate or fine jam. Sweet, buttery, tender, and simply irresistible in every bite. Just shape them, bake them, and the oven does all the work. One bite, and the cookie tin will be empty faster than you think.

piping bag fitted with a star tip and pipe about 20 small rosettes, 3–4 cm (1–1.5 inches) in diameter, onto the baking sheet.

Bake the cookies for about 10–15 minutes, until the edges are light golden brown. Then let them cool completely.

For the cream, beat the butter, powdered sugar, and vanilla until smooth and fluffy. Spread some raspberry jam on half of the cookies, spread buttercream on the remaining cookies, and carefully sandwich two cookies together.

Finally, lightly dust with powdered sugar. Enjoy!