Peppermint Shortbread

Peppermint Shortbread

Peppermint and chocolate partner perfectly in this easy-to-make shortbread.

20 min.prep time 55 min.total time
16 cookies
1 Rating

Ingredients

Shortbread

1/2 cup Land O Lakes® Butter, softened
1 cup all-purpose flour
1/4 cup powdered sugar
1/3 cup mini real semi-sweet chocolate chips
1 tablespoon finely crushed peppermint candy*
1/2 teaspoon vanilla
1/4 teaspoon peppermint extract

Glaze

1/4 cup mini real semi-sweet chocolate chips
1 teaspoon shortening
1 tablespoon finely crushed peppermint candy*

Directions

Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.

Place butter in bowl; beat 30 seconds at medium speed.  Add flour and powdered sugar; beat at low speed until well mixed. Add 1/3 cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until well mixed.

Pat or roll dough into 8-inch circle on prepared cookie sheet. Score top of shortbread circle into 16 sections using large knife or ruler.

Bake 14-18 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet. Cut shortbread through each score line, leaving shortbread in circle. Using edges of parchment, move shortbread circle to cooling rack. Cool completely.

Combine 1/4 cup chocolate chips and shortening in bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth. Drizzle over shortbread; sprinkle with 1 tablespoon crushed peppermint candy.

*Substitute crushed candy canes.

Recipe Tip

Recipe can easily be doubled to make 2 shortbreads.

Nutrition Facts (1 cookie)

Calories: 150

Fat: 8g

Cholesterol: 15mg

Sodium: 50mg

Carbohydrates: 16g

Dietary Fiber: 0g

Protein: 1g

Recipe #15047©2012Land O'Lakes, Inc.

Recipe Comments & Reviews


These are absolutely the best short bread cookies I have ever made ,delicious and easy!

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