230 g (1 cup or 2
sticks) unsalted butter, softened
150 g (1 ¼ cups) icing
sugar
2 large eggs
1 egg yolk
350 g (2 ¾ cups)
all-purpose flour
Zest of 1 lemon and
zest of 1 orange
Pinch of salt
1. Bring butter to
room temperature to soften and zest the citrus.
2. Whip the softened
butter with the citrus zest until light and fluffy.
3. Add powdered sugar
and the pinch of salt, whipping until smooth and creamy.
4. Add eggs one at a
time and the yolk, mixing well after each addition.
5. Mix in the flour
until a soft, pipeable dough forms.
6. Transfer the dough
into a piping bag with a star tip.
7. Pipe the dough into
playful shapes onto a parchment-lined baking sheet. Add any nuts
like almonds or walnuts to some if you like. Ideally,
refrigerate the cookies shapes for 20-30 minute before baking.
8. Bake in a preheated
oven at 180°C (350°F) for about 15 minutes.
9. Cool completely
before decorating with melted chocolate, then optionally
sprinkle crushed nuts or shredded coconut.