Peppermint Shortbread Cookies




Mele Kalikimaka! Today I'm sharing a recipe inspired by a gift from a co-worker. She recently went to Hawaii and brought me back the most adorable Christmas ornament (pictured above) filled with pineapple shaped shortbread cookies. I loved them so much I just had to re-created them. Enjoy!

Peppermint Shortbread Cookies
2 sticks unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
2 and 1/3 cups all-purpose flour
3/4 cup peppermint crunch baking chips
1/2 cup dark chocolate, melted

1. In a 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 peppermint baking chips and continue mixing on low until fully combined.
2. Form dough into a ball and wrap in cellophane. Refrigerate at least 30 minutes or until firm.
3. When ready to bake, preheat oven to 350°F. Roll dough and cut into desired shapes. Bake for 13-15 minutes on parchment lined baking sheets.
4. Cool shortbread completely. 
5. For the chocolate coating, place dark chocolate in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. 
6. Dip shortbread in melted chocolate and chill in the refrigerator to set the chocolate.  



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