The assorted whipped shortcrust cookies are really delightful and can be topped with your preferred ingredients: for example, almonds, hazelnuts, jam, candied cherries, powdered sugar to make them even more delicious.

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: about 50 cookies
Cooking methods: Oven
Cuisine: Italian

Ingredients

8.5 oz butter
3/4 cup powdered sugar
1 lemon zest (grated)
2 3/4 cups all-purpose flour
1 pinch fine salt
2 eggs

Preparation

Take the butter out of the fridge and let it soften. Grate the zest of one lemon over it.
In a mixer with whisks, place the softened butter with the grated lemon zest, sifted powdered sugar, and turn it on for about ten minutes, until it is well whipped.
At this point, add the eggs which must be at room temperature and continue mixing until you get a well-blended mixture.
Add the salt, the flour and mix with a spatula until the mixture is homogeneous.
Cover the baking sheet with parchment paper, fill a syringe or a piping bag with the mixture, and form cookies in the shape you prefer directly on the tray.
You can garnish them with whatever you like: I used fig jam, almonds, hazelnuts, grated coconut.
Bake at 356°F for about 10-12 minutes, the cookies should be golden.
Once cooked, let them cool on a wire rack.
And enjoy your meal!