Peppermint Shortbread Cookies Recipes

PEPPERMINT SHORTBREAD COOKIES

Steps:

• In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, vanilla, and salt until smooth. Gradually add flour and mix on low until combined. Add Andes baking chips and continue mixing on low until fully combined.
• On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
• When ready to bake, preheat oven to 350°F. Cut the shortbread dough into 1/4-inch slices and bake for 13-15 minutes on parchment lined baking sheets.
• Note: If you freeze the dough for longer than 30 minutes, you may have to let it set out at room temperature for 30 minutes or so to achieve uniform slices.

PEPPERMINT SHORTBREAD COOKIES

Steps:

• Combine flour and sugar in a large bowl.
• Use a pastry blender to cut in butter. You want very fine crumbs.
• Stir in extract, food coloring, and Andes peppermint crunch chips.
• Use your hands to knead the dough until it comes together and forms a ball.
• Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours.
• Preheat oven to 325F.
• Line a baking sheet with parchment paper.
• Cut slices of cookie dough about 1/4 inch thick and place on baking sheet. Bake for 10-12 minutes or just until cookies are set. Do not over bake.
• Let cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
• Store in airtight container for 3 days or freeze for up to 3 months.

PEPPERMINT CANDY SHORTBREAD COOKIES

Steps:

• Preheat oven to 300°F
• Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric mixer. Gradually blend in flour and cornstarch.
• Form dough into 1-inch balls and place on a parchment paper-lined baking sheets. Gently press down on each cookie to flatten, either using fingers or a flat-bottomed drinking glass that has been dipped in sugar to prevent sticking.
• Bake for 25 to 30 minutes, or until bottoms begin to brown.
• Cool for 5 minutes before removing to a wire rack to cool completely.
• For frosting: combine powdered sugar, milk, and vanilla. Mix thoroughly until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.

PEPPERMINT SHORTBREAD COOKIES

Steps:

• Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
• Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
• Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
• Cool and remove to a wire rack.
• Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.