These Whipped Shortbread Christmas Cookies will make the perfect homemade gift. They're fun to bake and are melt-in-your-mouth delicious!
PREPARE 2 baking sheets with parchment paper (see notes).
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.
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.
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.
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.
DIP cookies in melted chocolate and cover with ground hazelnuts, sprinkles, or shredded coconut. Enjoy!
Recipe by Very EATalian