Shortbread a simple classic at Christmas. These are so easy to make and turn out beautifully with your Ankarsrum Mixer. This recipe is an excellent example of how well the Stainless bowl works with a small batch.
Accessories: Stainless Bowl and scraper.
Cookie Press attachment for Meat Mincer
Quantity: 3 Dozen small cookies
Preheat oven to 375 degrees
Ingredients:
- 1 cup butter (room temperature)
- 1/4 cup brown sugar
- 1/4 cup icing sugar
- couple drops Almond extract (optional)
- 2 cups flour
Chocolate Dip:
- 1 cup chocolate chips
- 1 tbsp. butter
- 1 cup skor pieces or could use ground almonds
Place butter, sugars and extract into the stainless bowl and whip together till well blended. Slowly add the flour on low speed. Once all ingredients well incorporated crank up the speed to about 6 o’clock and let whip for about 3 minutes. This will result in the lightest shortbread you can imagine.
Refrigerate for at least 1 hr. During this time take out your meat mincer and cookie press assemble. For this recipe I used the rickrack press as shown. Drop blobs of dough into the grinder and with it on a fairly slow speed watch the strips come out. Cut to desired length (sorry forgot to take pictures of this). You will likely have a bit of dough that does not come through. I just shaped that into balls and topped with a maraschino cherry.
Place strips on a parchment lined cookie sheet and bake about 7 minutes till edges golden. Once cool melt together chocolate chips and butter in a small container. Dip cookies into it then roll in skor ships. Allow to drip on a rack. To set chocolate place cookies in fridge for about 1/2 hr. Enjoy or freeze for another day.