The tea cookies or whipped shortbread cookies are delightful vanilla and chocolate biscuits to enjoy, as their name suggests, with a good tea or even a coffee.

To give them their characteristic shape, just use a disposable pastry bag equipped with a medium star nozzle.

Then decorate with candied cherries or, once baked, with melted chocolate and crushed nuts of your choice, and you’re done!

A decorative tray of treats will soon be ready to welcome your guests in the best way.

Ideal both in winter and summer, they can magnificently accompany an ice cream cup or enrich the dessert buffet on a holiday table.

In short, even just to indulge yourself, it’s worth making these delightful cookies at home, which, as you will see, won’t take much time.

So, happy baking to those who want to prepare them with me!

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Difficulty: Easy
Cost: Low Cost
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

372.11 Kcal

calories per serving

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Energy 372.11 (Kcal)
Carbohydrates 39.68 (g) of which sugars 17.33 (g)
Proteins 6.65 (g)
Fat 21.73 (g) of which saturated 12.72 (g)of which unsaturated 8.67 (g)
Fibers 2.91 (g)
Sodium 52.92 (mg)

Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients (for about 36 cookies)

2 1/2 cups all-purpose flour
7 oz butter (softened)
1 1/3 cups powdered sugar
2 eggs
2 egg yolks
to taste fine salt
1/4 cup unsweetened cocoa powder
1/4 cup potato starch
1 packet vanillin
1 oz candied red cherries
1 oz candied green cherries
3 1/2 oz dark chocolate
1 oz crushed almonds (or pistachios or hazelnuts)

Tools

1 Bowl
1 Electric whisk or planetary mixer
1 Sieve for powders
1 Spatula
1 Pastry bag with medium star nozzle
1 Small pot

Steps

To prepare the tea cookies or whipped shortbread cookies, start by mixing the softened butter with the powdered sugar using an electric whisk or a planetary mixer for about 10 minutes.
After this time, add the vanillin (or vanilla and if desired, the grated zest of an untreated lemon) and the eggs and egg yolks one at a time.
Incorporate each egg only after the previous one has been well mixed into the dough.
Then add the fine salt and the sifted flour.
Once you have a homogeneous dough, divide it into two parts and place them in two different bowls.
Add potato starch to one bowl and continue mixing with the electric whisk.
In the other, add the sifted unsweetened cocoa powder and mix well.
Then transfer about one-third of the light dough into a pastry bag with a medium-sized star nozzle.
Now form the cookies by letting them drop directly onto a non-stick baking sheet or a parchment-lined one.
You can create classic cookies to decorate with candied cherries, sticks, horseshoes, and whatever you like.
Once the white dough is finished, repeat the process with the chocolate dough.
Add candied cherries where appropriate and then transfer the trays to the refrigerator for at least a couple of hours.
Then bake for about 8 minutes, in the central part of the preheated static oven, at 350 degrees Fahrenheit, until each cookie is golden around the edges.
Then raise the tray a level and lightly brown the surface of the cookies.
In total, they will stay in the oven for about 10-12 minutes.

To better understand the baking times, based on your oven’s characteristics, I recommend baking the light cookies first.
When they are out of the oven, let them cool without touching them as they are delicate when warm.
Once at room temperature, melt the dark chocolate in a bain-marie and use it to decorate the cookies, then place them on a tray lined with parchment paper.
If desired, adhere toasted almond crumbs, pistachios, or hazelnuts to them.
Leave them at room temperature for a few minutes, and then, especially in summer, let the cookies decorated with melted chocolate firm up in the refrigerator.
This will prevent them from getting dirty when the chocolate is still soft or sticking to each other once the chocolate has hardened.
Only at this point, remove the cookies from the tray and place them on the one you will serve them on.
The tea cookies or whipped shortbread cookies are now ready.