Peppermint Topped Shortbread Recipe @pinch

These easy and delicious shortbread cookies just melt in your mouth. The hint of peppermint flavor and sweet, crunchy bits of candy canes on top make these perfect for Christmas. They're festive and tasty! After a night of failed cookie attempts, a combination of ingredients produced these gems.

peppermint topped shortbread
Prep time: Cook time:
Recipe Cuisine: English Recipe Category: Cookies Yield: 6 Servings
Ingredients :
  • 1 cup(s) butter
  • softened
  • 1/2 cup(s) brown sugar
  • firmly packed
  • 2 1/3 cup(s) all-purpose flour
  • 1 package(s) white chips or vanilla bark
  • 1 tablespoon(s) peppermint extract
  • 6 - candy canes
Intructions :
  • Preheat the oven to 325 degrees F. Start by making the shortbread. Cream the butter and brown sugar together. Add the flour and mix well. Either turn the dough out onto a floured board or knead it right in the bowl
  • adding a pinch or two of flour.
  • Place the dough on a cookie sheet. Roll out the entire amount until about a half-inch thick. Score the pieces into 2 inches by 2 inches. Each cube should be pricked twice by a fork
  • to allow for vapor to escape. Bake for 20-30 minutes. They should be lightly toasty on the bottom when ready. Cool for 10 minutes and transfer to a wire rack over a larger pan.
  • In a blender or food processor
  • crush the peppermint candy. (It is okay for some of it to be powdery and some to be small chunks
  • just make sure no piece is too big for one bite.) Set aside.
  • In a double boiler pan
  • melt the chips along with the peppermint extract. Keep stirring
  • it will seize up quickly if you turn away. Quickly pour and spread over the cookies and dust with the crushed peppermint. Refrigerate. These are best the second night and beyond
  • as the shortbread will set better and the topping will be crisp and cool.

Rated 5/5 based on 92 Reviews

Keyword : recipe-English-Cookies-Bake

Most Popular Recipes