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Peppermint Shortbread Cookies

DSC_7123 (2)

Prep Time: 30 Minutes

Cook Time: 10 minutes

Total Time: 40 Minutes + chilling

Yield: varies

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DSC_7123 (2)

Ingredients

  • 1 C. butter, softened
  • ½ C. powdered sugar
  • ¼ C. Clabber Girl® Corn Starch
  • 1 ½ C. all-purpose flour
  • ½ tsp. salt
  • 3 egg yolks
  • 1 ½ tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 16 oz. vanilla candy coating
  • 2 C. crushed peppermint candies

Directions

  1. Preheat oven to 350°F.
  2. In the bowl of a mixer, combine the butter, powdered sugar, corn starch, flour and salt.
  3. Mix until semi-blended and crumbly.
  4. Add the yolks and extracts and blend on medium speed until you have a soft dough.
  5. Divide the dough in half and press each into a flat disk and wrap in plastic wrap or waxed paper. Refrigerate until firm enough to handle (about 1 hour).
  6. On a lightly floured surface, roll out 1 disk of dough to 1/4 inch thickness. Cut into desired shapes with a bench knife or cookie cutters. Repeat with the other disk.
  7. Place cookies 1 inch apart on a parchment lined baking sheet.
  8. Bake for 10 minutes or until the edges begin to brown.
  9. Allow to cool slightly then move to a wire rack to cool completely.
  10. Melt candy coating in a microwave safe container.
  11. Dip cooled cookies in candy and place on a waxed paper lined sheet tray. Sprinkle with crushed peppermint candies. Allow to dry completely before storing.

Tips

These are delicate cookies. Be gentle when dipping into candy coating.

Peppermint Shortbread Cookies

DSC_7123 (2)

Prep Time: 30 Minutes

Cook Time: 10 minutes

Total Time: 40 Minutes + chilling

Yield: varies

Ingredients

  • 1 C. butter, softened
  • ½ C. powdered sugar
  • ¼ C. Clabber Girl® Corn Starch
  • 1 ½ C. all-purpose flour
  • ½ tsp. salt
  • 3 egg yolks
  • 1 ½ tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 16 oz. vanilla candy coating
  • 2 C. crushed peppermint candies

Directions

  1. Preheat oven to 350°F.
  2. In the bowl of a mixer, combine the butter, powdered sugar, corn starch, flour and salt.
  3. Mix until semi-blended and crumbly.
  4. Add the yolks and extracts and blend on medium speed until you have a soft dough.
  5. Divide the dough in half and press each into a flat disk and wrap in plastic wrap or waxed paper. Refrigerate until firm enough to handle (about 1 hour).
  6. On a lightly floured surface, roll out 1 disk of dough to 1/4 inch thickness. Cut into desired shapes with a bench knife or cookie cutters. Repeat with the other disk.
  7. Place cookies 1 inch apart on a parchment lined baking sheet.
  8. Bake for 10 minutes or until the edges begin to brown.
  9. Allow to cool slightly then move to a wire rack to cool completely.
  10. Melt candy coating in a microwave safe container.
  11. Dip cooled cookies in candy and place on a waxed paper lined sheet tray. Sprinkle with crushed peppermint candies. Allow to dry completely before storing.

Tips

These are delicate cookies. Be gentle when dipping into candy coating.

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