Peppermint Candy Shortbread Cookies
Saturday, January 10, 2009
Need something to do with leftover candy canes from Christmas? Or need a unique recipe for a cookie exchange? Or just love mint? These shortbread cookies are just the thing. Their light shortbread texture, soft minty flavor, and hint of pinkness make these a fun, creative treat to share. Thanks for a great recipe Corinne!
The ingredients:
Cookies:
1 cup butter (no substitutes)
1/4 cup granulated sugar
1/4 cup crushed peppermint candy
1 tsp. vanilla
2 cups flour
1/4 cup corn starch
1 cup butter (no substitutes)
1/4 cup granulated sugar
1/4 cup crushed peppermint candy
1 tsp. vanilla
2 cups flour
1/4 cup corn starch
Frosting:
1 cup powdered sugar
1 to 2 Tbs. milk
1/2 tsp. vanilla
2 Tbs. crushed peppermints
1 cup powdered sugar
1 to 2 Tbs. milk
1/2 tsp. vanilla
2 Tbs. crushed peppermints
Mix all cookie ingredients thoroughly. The dough will be quite crumbly, so don't be alarmed at the dry texture. 
Form into 1-inch balls and place on baking sheets. Gently press down on each cookie using flat bottomed glass dipped in sugar. (We dipped the glass into water, then sugar before pressing down). 
Form into 1-inch balls and place on baking sheets. Gently press down on each cookie using flat bottomed glass dipped in sugar. (We dipped the glass into water, then sugar before pressing down). 
Bake at 300 degrees for 20 - 25 minutes. Cool completely, then drizzle with frosting, and sprinkle candy cane bits on top.
Enjoy!
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1 comments:
Husband-approved! Yeah! I'm not a huge fan of shortbread (too dry for me), but these turned out quite tasty. I had some leftover chocolate mint candy canes, so I used those.
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