The whipped shortbread cookies are very crumbly and have a very light taste.
This type of dough is widely used in pastry making and is made using a piping bag.
The whipped shortbread dough can be flavored with vanilla, cocoa, or grated lemon zest, for example. In this recipe, I made them in a horseshoe shape (who knows, maybe they’ll bring good luck) and dipped the tips of the cookies in dark chocolate, but you can get creative with infinite shapes and decorations.
I spent this weekend at my house and resumed the Saturday afternoon cookie ritual by making whipped shortbread cookies for my love and having a snack together, accompanied by a cup of hot tea.
Makes about 30 cookies
- 1+3/4 cups of all purpose flour
- 1 egg
- 2/3 cup of butter
- 1/2 cup of sugar
- 1 tsp of baking powder
- 2 tsp of vanilla extract
- 2/3 cup of dark chocolate
In a bowl, beat the softened butter with the sugar and vanilla.
Add the egg and mix it into the butter mixture.
Add the sifted flour and incorporate it with a spatula.
Work the dough until it is homogeneous.
Transfer the mixture into a pastry bag fitted with a large star tip and form horseshoe-shaped cookies on a baking sheet lined with parchment paper.
Bake the whipped shortbread cookies in a preheated oven at 200°C (about 400°F) for 10 minutes.
Meanwhile, melt the dark chocolate in a double boiler.
Allow the whipped shortbread cookies to cool before lifting them from the baking sheet and dipping the tips in the melted chocolate.
Place the cookies on a surface lined with parchment paper and let the chocolate completely dry before lifting and serving them.
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