Christmas Shortbread…

I am in the process of preparing my handmade Christmas gifts, so I thought I would share the piccies of my biccies. Each year I give a ‘little’ something to my workmates, usually it is only my immediate team but I have moved offices and work with a lot more people, therefore more ‘little’ gifts are required.

I decided on the Stampin’ Up! Seasons of Sweet Designer Kit as my wrapping, and inside will be a shortbread cookie stamped using the Stampin’ Up! Sweet Pressed Cookie Stamps. I will be making 2 flavours of Shortbread biscuits, Pistachio and Craisins, as seen in the picture, or Macadamia and White Chocolate. I hope they like them.

Both these items can be found on P15 of the Stampin’ Up! Holiday Catalogue. And before you ask, here is my recipe (I make mine in my Thermomix)

Shortbread Cookies

(100gms macadamia nuts, coarsely chopped and 75gms white choc bits) OR (100gms pistachio, coarsely chopped and 75gms craisins)

1. Place Flour, Icing Sugar, Butter and Vanilla Extract into your TM bowl and mix for 10secs on speed 6
2. Set dial to Closed Lid position and mix for 20secs on Interval Speed (Add Nuts and choc bits through the lid during this process)
3. Place mixture onto a silicon baking mat (always best to use a silicon mat when using sticky mixtures)
4. Mix the dough then break into approx 50-60gm size chunks and roll each one into a ball
5. I then dip my stamp into caster sugar and press out the cookie, making sure it is evenly pressed (dipping into the sugar between each press stops the dough from getting clogged in the stamp)
6. Place onto a baking tray and bake at 150 degrees for around 20mins or until the edges just start to become golden (everyones oven is different)
7. Cool on a baking tray, then place in your designer kit to give away to the lucky recipient.

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