Steps for Whipped Shortbread Cookies

• To make these delicious whipped shortbread cookies, add the soft butter in pieces, the grated lemon zest, vanilla essence, and powdered sugar to the bowl of the stand mixer. Attach the whisk and turn the machine to maximum speed for 5-8 minutes. Add the egg and whip for another few minutes. Combine the sifted flour and potato starch, the salt, and whip for another few minutes to obtain a uniform, compact but very soft dough. If you don’t have a stand mixer, you can use electric beaters following the same procedure listed. Place the mixture in a pastry bag fitted with a star nozzle and form the cookies on a baking tray lined with parchment paper, shaping them as you like. If making pastries with a candied cherry, place it in the center of the dough. Let the cookies rest in the fridge for 40 minutes, a crucial step to prevent them from flattening during baking. Preheat the oven to 350°F and bake the cookies in the central part of the oven with static function for 10-12 minutes. They should not brown too much. Remove from the oven and let cool.

  

• Melt the chocolate in a bain-marie and dip the cookies in the chocolate, placing them on a tray covered with parchment paper and decorating the surface with crushed hazelnuts or crushed almonds, sprinkles, and shredded coconut. Let them dry. And here are the whipped shortbread cookies ready to be served on a serving platter. I hope you like my latest recipe, until next time friends.