Whipped shortcrust pastry is a basic pastry preparation, appreciated for its soft and delicate texture. Unlike classic shortcrust, this dough is worked with electric beaters combining sugar and butter, incorporating air and making the cookies particularly light and crumbly. Ideal for making elegant and indulgent treats, such as tea cookies or decorated petit fours, whipped shortcrust combines simplicity and refinement, making every preparation perfect for any occasion, from everyday snacks to the most special moments.
Here is another whipped shortcrust pastry recipe:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 12 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the cookie dough
- 9 oz (about 1 cup + 1½ tbsp) butter
- 1 1/4 cups (about 5.3 oz) powdered sugar
- 2 egg yolks
- 3 1/4 cups (about 14 oz) all-purpose flour
- as needed vanilla extract
- lemon (grated zest)
- 1 pinch salt
- as needed candied cherries
- sprinkles
- as needed almonds
- as needed pistachios
Tools
- 1 Pastry bag
- 1 Star tip
- 1 Baking sheet
- Parchment paper
- 1 Electric hand mixer
Steps
Beat the butter and sugar
In a bowl, work the softened butter with the powdered sugar using electric beaters until you obtain a light and fluffy mixture.
Add the eggs
Incorporate the egg yolks one at a time, continuing to beat to keep the mixture airy.
Add the flavorings
Add the vanilla and the pinch of salt.
Fold in the flour
Sift the flour and add it little by little, mixing gently until you get a soft and creamy dough.
Shape the cookies
Transfer the dough to a pastry bag fitted with a star tip and pipe the cookies directly onto a baking sheet lined with parchment paper.
Rest (optional)
If the dough is very soft, place the baking sheet in the refrigerator for 15–20 minutes.
Baking
Bake in a preheated conventional oven at 356°F for about 12–15 minutes, until the edges are slightly golden.
Cooling
Allow to cool completely before removing them from the baking sheet.
Use butter soft but not melted for a perfect texture.
If the dough is too firm, add one tablespoon of milk.
You can decorate the cookies with melted chocolate or sprinkles.
