Peppermint Shortbread Cookies
Recipe by Rachel Gurk of Rachel Cooks
- Prep time 45 minutes
- Cook time 18 minutes
- Servings 40
Ingredients
- 2 sticks butter, unsalted – softened
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 1/3 cups all-purpose flour
- 3/4 cup peppermint crunch baking chips
Instructions
- 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 baking chips and continue mixing on low until fully combined.
- On wax paper or parchment paper, form dough 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 to 15 minutes on parchment lined baking sheets.
- If desired, dip cookies halfway into melted chocolate and sprinkle with crushed candy canes.
Nutritional Information
- Serving size: 1 cookie
- Calories: 100
- Carbohydrate: 10g (3%)
- Protein: <1g (0%)
- Total Fat: 6g (9%)
- Saturated Fat: 4g (20%)
- Trans Fat: 0g
- Cholesterol: 10mg (3%)
- Sodium: 60mg (3%)
- Dietary Fiber: 0g (0%)
- Calcium: 2%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
