Today, for afternoon tea, I prepared these delicious whipped shortcrust cookies, fragrant and melt-in-your-mouth. Easy and quick to prepare, they are made with simple ingredients and are perfect to enjoy in the morning for the whole family’s breakfast. I gave them a round donut shape, but you can unleash your creativity, using the star nozzle and creating the shapes you like the most.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Whipped Shortcrust Cookies
- 1.75 cups all-purpose flour
- 10 tbsp butter (soft)
- 1 egg
- 1 cup powdered sugar
- 1 tsp vanilla extract (or vanilla sugar packet)
- 1 pinch salt
- 1/2 lemon zest (grated)
Tools for Whipped Shortcrust Cookies
- Stand Mixer
- Electric Whisks
Steps for Whipped Shortcrust Cookies
Let the butter soften at room temperature for a couple of hours, then place it in a large bowl. Add the powdered sugar, vanilla, and whisk using electric beaters until creamy. It will take 3 or 4 minutes, much less with a stand mixer.
Add the egg, lightly beaten with a fork, to the mixture. Add the zest of half a lemon and a pinch of salt, and continue to mix with the beaters until all ingredients are well combined.
Add the sifted flour gradually. This should be done by hand, using a spatula. Place the dough in a piping bag. Use the star nozzle or, like me, the round one to create shapes you like, such as S, U, or, like me, small donuts.
Once the cookies are on a baking sheet lined with parchment paper, let them rest in the fridge for at least 1 hour. This rest will allow the cookies to retain their shape perfectly after baking.
After the resting time, bake in a preheated oven at 350°F for 12/15 minutes in a static oven. They should color slightly on the edges.
When done, remove them from the oven and let them cool completely on the tray.
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