Butter Whirl Biscuits

Recipe courtesy of Gemma Stafford

Maraschino cherries proudly sit upon swirls of buttery piped dough in this
cookie, the likes of which are found all over Ireland. They might be homemade
like they were in my house (and as is my preference, of course) or store-bought,
but either way, they feature a wonderful crumbly texture that goes really well
with the chewy cherries. It's not uncommon to sandwich two cookies with jam--
or even better, try sandwiching them with my Best-Ever Buttercream Frosting if
you want to get really indulgent. Cookies this pretty are nice to give as a gift--
arrange them in a decorative cookie tin and finish it off with a colorful ribbon.

Level: Easy
Directions:
Yield: 12 to 14 cookies
Total: 45 min 1 Preheat the oven to
Active: 20 min 325 degrees F
(165 degrees C). Line a cookie
Ingredients: sheet with parchment paper.

3/4 cup (1 1/2 sticks/170 grams) 2 In a large bowl, cream

salted butter, softened
1/2 cup (57 grams)
confectioners' sugar
1/2 teaspoon pure vanilla extract
1 1/4 cups (170 grams) all-
purpose flour
6 or 7 maraschino cherries,
halved
together the butter, sugar, and vanilla with a wooden spoon
until fluffy and pale in color.
3 Add the flour and stir until well combined.
4 Transfer the dough to a piping bag fitted with a large star tip.
5 Pipe the dough into 12 to 14 flat whirls on your prepared
cookie sheet. Put a cherry half on each one.
6 Bake for 18 to 20 minutes, until pale gold. Leave to cool on
the cookie sheet for 5 minutes, then transfer to a wire rack.

7 Store the biscuits in an airtight container at room

temperature for up to 3 days.

Cook’s Note
If you don't have a piping bag, you can use a zip-top plastic bag instead. Transfer the
dough to the bag and cut the tip off one corner for piping. Just make sure the plastic
is strong, or the bag might burst while you're piping the cookies.

Butter Whirl Biscuits is adapted from BIGGER BOLDER BAKING: A Fearless Approach
to Baking Anytime, Anywhere © 2019 by Gemma Stafford. Photography © 2019 by
Carla Choy. Reproduced by permission of Houghton Mifflin Harcourt. All rights
reserved.