Print

Italian Shortbread Cookies (Whipped Butter Cookies)

Stacked Italian shortbread cookies on a grey plate with other cookies and almonds on background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 35 reviews

These Italian shortbread cookies, also called whipped shortbread cookies, are light, buttery cookies piped into swirls and baked until golden. Made with egg yolks, vanilla bean, and lemon zest, they need just 20 minutes of hands-on time and melt in your mouth.

Ingredients

Scale
  • 4.4 oz (125 g) butter, softened
  • 1 cup (125 g) powdered (icing) sugar
  • 2.5 tbsp (40 g) egg yolks (see note #1)
  • 3 1/3 tbsp (50 g) whole milk
  • 2 cups (250 g) all-purpose flour
  • 1/2 tsp (2 g) baking powder
  • 1 vanilla bean
  • 1 lemon, zest
  • 1 pinch of salt
  • nuts, chocolate chips (optional)

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. In a large bowl, using a handheld electric mixer or stand mixer with the paddle attachment, beat softened butter, gradually adding powdered (icing) sugar. Add the scraped vanilla bean seeds, lemon zest, and salt, and continue whipping until light and fluffy (about 10 minutes).
  2. In a separate bowl, beat the egg yolks with the milk using a fork. In another bowl, sift half of the flour, using a flour sifter. Add the egg yolk/milk mixture to the main mixture, alternating with flour, and beat until well combined after each addition.
  3. Sift the remaining flour with baking powder and combine with a rubber spatula, working from bottom to top.
  4. Transfer the cookie batter to a pastry bag with an open star pastry tip and pipe rings onto a parchment-lined baking sheet. Sprinkle cookies with nuts, chocolate chips, or leave them plain. Refrigerate the cookie sheet for about 30 minutes.
  5. Preheat oven to 350°F (175°C). Bake cookies for about 13 to 15 minutes, until the cookie edges are lightly browned. Remove from the oven and let the cookies cool completely on the baking sheet. Sprinkle the cookies with powdered (icing) sugar if desired.

Notes

  1. 40 g egg yolks approximately equal 2 raw fresh egg yolks from extra-large-size chicken eggs.
  2. Whip the butter/sugar mixture for about 10 minutes to aerate the preparation. It is a mandatory step in making these cookies.
  3. Use a cookie press if you do not have a pastry bag with tip/s.
  4. Bake one cookie sheet at a time. This will help prevent the cookies on the lower rack from burning.

Nutrition

Find it online: https://www.bakinglikeachef.com/italian-biscuits-iginio-massari/