Assorted whipped shortcrust cookies are made using a pastry bag, without rolling out the dough and without using a rolling pin and cutters. For this reason, they are easy to make, as well as delicious. You can decorate them as you like: dark or white chocolate, chopped hazelnuts or pistachios, your favorite jam, or leave them plain. They’re delicious as is!
I often feel like making cookies, but the idea of kneading, rolling out, forming cookies, and then re-kneading the scraps, messing up the whole kitchen, makes me change my mind. Here come the whipped shortcrust cookies: you don’t roll them out, but mix them with an electric whisk or mixer. The shape is given with a pastry bag, or if you prefer, with a cookie press. Simple, delicious, quick, and almost no mess!
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- Difficulty: Easy
- Cost: Economical
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 1 cup butter (at room temperature)
- 1 1/3 cups powdered sugar
- 2 eggs
- 1 egg yolk
- 1 pinch salt
- 1 bean vanilla
- 3 tbsps unsweetened cocoa powder
- 2 1/2 tbsps all-purpose flour
- chopped hazelnuts
- milk chocolate
- white chocolate
- pine nuts
- strawberry jam
Steps: Assorted Whipped Shortcrust Cookies
Place the butter and sugar in the bowl of the mixer and blend with the whisk at medium speed until you get a cream. Now remove the whisk and attach the paddle. Add one egg at a time, making sure it is well incorporated before adding the next, and continue to blend with the paddle.
Now add the salt, seeds extracted from the vanilla bean, cornstarch, and the sifted 2 1/2 cups of flour.
Once the flour is incorporated, divide the dough in half: add the cocoa to one half for dark cookies, and the remaining 2 1/2 tablespoons of flour to the other. Mix well and place the doughs in two pastry bags with a star nozzle.
Shape the cookies by squeezing the dough directly onto the baking sheets, without parchment paper. At this point, add the pine nuts and make a small hole in the center of some cookies to put the strawberry jam. Then refrigerate for at least an hour.
Preheat the oven to 350°F and bake the cookies for about 15 minutes in static mode, without letting them brown too much, or they will become hard.
Let the cookies cool completely and decorate them as desired with melted chocolate and chopped hazelnuts.
