Whipped shortbread cookies, buttery and melt-in-your-mouth like from a pastry shop, are the quintessential tea cookies. We also love to enjoy them at the end of a meal while sipping a good espresso coffee. Making whipped shortbread cookies is fairly simple, but each step must be executed correctly to prepare them perfectly like a true pastry chef. Today I will explain how I prepared them to make them truly perfect in taste, even covered with chocolate, to bring delicious cookies to the table. Great idea for a Christmas gift for the upcoming holidays. Yes, the Christmas holidays are coming, and these cookies are also great to give as gifts in beautiful packages with assorted cookies, including these, but also great are gingerbread cookies, or almond cantucci or hazelnut with chocolate, and also struffoli, bocconotti and many others, besides the classic pandoro or panettone for Christmas, obviously homemade. Here you can find more ideas for Christmas cookies.
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Whipped Shortbread Butter Cookies
- 1 2/3 cups all-purpose flour
- 9 tbsp soft butter
- 1/2 cup powdered sugar
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 medium egg
- to taste almonds
- to taste candied cherries
- 3.5 oz dark chocolate
Tools to Prepare Whipped Shortbread Butter Cookies with Vanilla and Chocolate or Cherry Flavor
- 1 Bowl
- 1 Electric whisk
- 1 Piping bag
- 1 Small bowl
- 1 Parchment paper
- 1 Baking sheet
Whipped Shortbread Cookies Preparation Steps
A few hours before starting to prepare the cookies, take the butter and egg out of the fridge. We need the butter to be very soft, like a cream, to prepare the whipped shortbread, so it must be at room temperature.
In the bowl, cream the soft butter with the powdered sugar; I used an electric whisk, but you can also use a fork or a hand whisk.
Add the egg and mix well, then the vanilla, and then sift in the flour with the baking powder, a little at a time, to obtain a creamy mixture.
Immediately transfer the soft mixture into a piping bag with a large star tip to give the line to our cookies, or a plain one if you want them smooth. Be careful not to put the dough in the fridge; otherwise, you won’t be able to shape the cookies with the piping bag.
Line the baking sheet with parchment paper, and use the piping bag to shape the cookies as desired, as seen in the photo, in horseshoe, S, stick, or even a rose or flower shape. Decorate as desired with almonds or candied cherries. Put them in the fridge for an hour before baking to help them keep their shape during baking. We can also decorate them quickly after the fridge rest.
Bake in a preheated static oven at 338°F for about 10-12 minutes. They should not darken too much, so if necessary, lower the temperature while baking. Don’t leave them in the turned-off oven, but take them out immediately and let them cool outside the oven.
Once cooled, melt the chocolate in a double boiler or microwave a little at a time, and dip one side of the cookies into the melted chocolate. Shake off the excess chocolate and let them dry on parchment paper.
Once the chocolate has dried, our whipped shortbread cookies are ready to enjoy. Store them in a tightly closed container. I recommend preparing them in a not-too-hot environment so the whipped shortbread doesn’t deflate. Also, don’t leave them in humid environments as they tend to absorb moisture.
If the dough does not come out easily from the piping bag, it is evidently too cold. To make it easier, just hold the piping bag in your hands for a while; this will gently warm and soften the dough, making it come out easily. Obviously, be careful not to warm it too much, otherwise it won’t hold its shape.
If the dough does not come out easily from the piping bag, it is evidently too cold. To make it easier, just hold the piping bag in your hands for a while; this will gently warm and soften the dough, making it come out easily. Obviously, be careful not to warm it too much, otherwise it won’t hold its shape.
