Piped Shortbread Pastry

Name: Piped Shortbread Pastry
Yield: Makes about 45 ½-oz. (15-g) cookies
Ingredients: 1 ⅓ stick (5 ¼ oz./150 g) unsalted butter, room temperature; ¾ cup (3 ½ oz./100 g) confectioners’ sugar; 1 egg; 1 tablespoon (15 g) whipping cream; 2 ¼ cups (7 oz./200 g) cake flour; 2 tablespoons (⅔ oz./20 g) cornstarch; 1 pinch salt; 1 pinch vanilla seeds or ground vanilla; 1 pinch vanilla seeds or ground vanilla

Preparation info

Makes about
45 ½ oz.
cookies

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This shortbread dough is soft enough to be piped out into the shapes of your choice. It’s a variation on the Spritz cookies of the Alsace region.

Ingredients

1 ⅓ stick (5 ¼ oz./150 g) unsalted butter, room temperature
¾

Pastry
Vegetarian

Method

Preheat the oven to 300°F–325°F (150°C–160°C). Line a baking sheet with parchment paper or prepare your molds. Sift the confectioners’ sugar. Cream the softened butter with the confectioners’ sugar and then incorporate the egg and cream.

Add the flour, cornstarch, salt, and van