It’s almost Christmas and I know a lot of you guys are looking for the perfect cookie recipe…look no further! These little Whipped Shortbread Christmas Cookies will make the perfect homemade gift — they’re super pretty and fun to bake!
In Italian we call them “biscotti da tè” (tea cookies) because their luxurious melt-in-your-mouth texture really make them the perfect companion to a nice warm cup of tea. They’re made of whipped shortbread (frolla montata) which has pretty much the same ingredients as regular shortbread, but it’s worked in a different way. The butter must be very soft and you will need to whip it with an electric mixer, together with the sugar and the eggs.
These cookies are definitely a classic and I especially love their vintage and nostalgic look. No other cookie belongs in a vintage tin box inside a grandma’s cupboard more than these.
You can keep them simple and just decorate them with an almond, a dollop of jam or a candied cherry…or you can go a little crazy by dipping them in chocolate and covering them in ground hazelnut, shredded coconut, or golden sprinkles (to make them festive!). The best part of this recipe? You can make two flavors using the same dough!
Everybody here loved my Whipped Shortbread Christmas Cookies. Since they disappeared very quickly and I gave them away to all my aunts, cousins, and nephews, I’ll definitely have to make them again for my friends! Edible Christmas gifts are the best gifts…and they’re even better when they’re home-made!
Now, I’m on a hunt for pretty cookie containers. Tin boxes or mason jars are always a good idea…but what about this adorable house-shaped box? They’re so cute!
For more DIY edible Christmas gift ideas, make sure to check out my Torrone and Mini Panettone Muffins!
Whipped Shortbread Christmas Cookies
These Whipped Shortbread Christmas Cookies will make the perfect homemade gift. They’re fun to bake and are melt-in-your-mouth delicious!
Ingredients
COOKIE DOUGH
- 250 g Butter, softened (see notes)
- 150 g Powdered sugar
- 1/4 tsp Salt
- 1/2 tsp Vanilla extract
- 2 Eggs + 1 yolk lightly beaten
- 180 g All-purpose flour + Zest of 1 lemon (for light cookies)
- 150 g All-purpose flour + 30 g of Cocoa powder + Zest of 1 orange (for dark cookies)
TOPPINGS (choose whichever you like!)
- Dark chocolate, melted
- White chocolate, melted
- Whole almonds, Halzelnut, or Walnuts
- Ground hazelnut or Ground pistachio
- Finely shredded coconut or Other chopped dried fruit
- Apricot jam
Instructions
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PREPARE 2 baking sheets with parchment paper (see notes).
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BEAT butter and powdered sugar in a large bowl using an electric mixer on medium-high until very fluffy, scraping sides and bottom of bowl. Add salt and vanilla. Gradually add the eggs and keep beating for about 3 minutes.
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DIVIDE batter in two equal parts (each weighing about 250 g) and into two separate bowls.
1st bowl (light cookies): with a wooden spoon, mix in 180 g of flour and lemon zest, until smooth.
2nd bowl (dark cookies): with a wooden spoon, mix in 150 g of flour + 30 g of cocoa powder + orange zest, until smooth.
Spoon each color batter into a piping bag fitted with a large, open star tip.
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PIPE batter on the prepared sheets into whatever shape you like, about 3 cm/1 inch apart. If you’d like, this is the time to press an almond, hazelnut, or candied piece of fruit into your cookies. You can also make a small well in the center of the cookies and add fill with a small spoonful of jam. Don’t forget to leave some plain to dip in chocolate! Refrigerate for 30 minutes.
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BAKE cookies in two batches at 180 C (360° F), for about 12-13 minutes or until lightly golden. Let cool for 3 minutes, then transfer onto a cooling rack.
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DIP cookies in melted chocolate and cover with ground hazelnuts, sprinkles, or shredded coconut. Enjoy!
Notes
- Cut your parchment paper to fit the baking sheet. To keep it flat, pipe a bit of batter on each corner and in the center of the sheet and place the paper on top.
- The butter must be really soft. To make sure it’s at the right temperature, press your finger in it: if it pushes in easily and holds the indentation, it’s ready to be used.
- If you’d like to make just one big batch of one-color cookies, replace the last two dough ingredients with 360 g of flour + the zest of 1 lemon!
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #veryeatalian. Thanks!
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