Peppermint Shortbread Cookies
GUEST POST: Peppermint Shortbread Cookies by Shugary Sweets
Hey friends! It’s Aimee from Shugary Sweets bringing you a fun recipe today! I’m so excited that Katrina asked me to be a part of this I’ll Bring The Cookies series! I adore her and her blog, and secretly wish I lived next door (well, not so secretly now)!
I love this time of year when everyone is baking delicious treats for Christmas! However, sometimes I feel like classic recipes can go a long way. Shortbread cookies are a classic to me. And with a base recipe as yummy as mine, you can change these up in so many ways!
I made you some delicious shortbread cookies then dunked them in dark chocolate and crushed peppermint candy canes! So buttery, minty…amazing! One bite and I think you will agree!
Anyway, back to the peppermint shortbread cookies. If you enjoyed this recipe, you may also enjoy some of my other favorite peppermint recipes. (I clearly have a chocolate peppermint addiction!)
Chocolate Peppermint Cheesecake Cake- a rich dark chocolate cake surrounding a layer of peppermint cheesecake. Frosted with peppermint buttercream. YUM!
Chocolate Brownies with Peppermint Buttercream– simple brownie bites topped with a swirl of peppermint frosting and topped with peppermint candy!
Chocolate Peppermint Biscotti– chocolate biscotti dipped in white chocolate and crushed peppermint candy canes; perfect with your cup of coffee!
Thanks again for having me here today Katrina!
Peppermint Shortbread Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cup all purpose flour
- 1/4 tsp kosher salt
- 1 1/2 tsp vanilla extract
- 1 1/2 cup dark chocolate, melted
- 20 peppermint candies, crushed in large pieces
Instructions
- Cream butter and powdered sugar for 2-3 minutes until thoroughly combined. Add in flour, salt and vanilla. Mixture will be crumbly. Use hand to combine crumbs into one large dough ball (may take a few minutes).
- Lay out a large piece of plastic wrap. Drop dough onto plastic, roll plastic wrap over dough. Shape dough into a log (about 2 1/2 inches diameter...rolling it on your countertop with the palms of your hand). Place wrapped dough in refrigerator for at least 30 minutes.
- Slice into 1/4 inch cookies and place on a parchment paper lined baking sheet. Bake in a 350 degree oven for 10-13 minutes. Cool completely on wire rack.
- Dip one end of cookie into melted chocolate, sprinkling immediately with peppermint pieces. Lay on parchment paper to set up (about one hour). Makes about 50-60 cookies! Store in air tight container. ENJOY!
7 Comments on “Peppermint Shortbread Cookies”
Just made these for my holiday cookie party. They are delicious and pretty, but I didn’t get quite so many out of the recipe.
Oh, I wish I had a plate of those cookies and a good cup of coffee to dunk them in right now. They look amazing. Thanks for sharing Aimee and her recipe with us!
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I've never made shortbread cookies – but my mom makes a killer version and yours look identical, so…. yeah. I think these are going on my to-bake list. I have to send her this recipe b/c she adores shortbread cookies!! They are gorgeous and I obviously just LOVE the peppermint/chocolate 🙂
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These are beautiful! Shortbread cookies are my absolute favorite, especially if they're covered in chocolate!
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Oh these look and sound fab. I'm embarrassed to admit that I just tried shortbread cookies for the first time this year. I've yet to make them–its on my list to do before 2012 is over!
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These sound lovely!
Shortbread cookies are not something I ever make – but I need to change that! They look great!