Whipped shortcrust cookies with cocoa and egg whites, crumbly and buttery made using only the egg white. You can shape the cookies as you like using a piping bag with a star tip, and they do not need to rest in the fridge. However, if you’re not confident with your dough, you can shape them and chill them for about an hour before baking. Once baked, decorate as you wish or enjoy them plain with a cup of milk or tea. If you’d like to try the version without cocoa, I leave the recipe here. Making both doughs gives you a lovely tray of mixed cookies to please everyone. Below, let’s see together how to prepare the whipped shortcrust with cocoa and egg whites at home:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: for 14 cookies
- Cooking methods: Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 large egg white egg white
- 3/4 cup butter (softened, cut into pieces)
- 2/3 cup powdered (confectioners') sugar
- a pinch of salt
- vanilla extract
Steps
Beat the softened butter, cut into pieces, until creamy. Add a pinch of salt, the sifted powdered sugar, the vanilla extract, and the egg whites (not whipped).
Fold in the flour sifted together with the cocoa and work the dough quickly until homogeneous.
Transfer the mixture to a piping bag fitted with an 8 mm star tip and pipe the cookies onto a baking sheet in O, S shapes or any shape you prefer, continuing until the dough is used up.
Place the baking sheet in a preheated oven at 374° F and bake the cookies for 10-12 minutes, depending on their size.
Remove from the oven and let cool completely, then decorate as desired with chocolate, sprinkles, or candied cherries (add the latter to the cookies before baking) or enjoy them plain.
The whipped shortcrust cookies with cocoa and egg whites are ready to be served.
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
