Real Recipes From Real Home Cooks ®

peppermint topped shortbread

(2 ratings)
Blue Ribbon Recipe by
Theresa K
colorado springs, CO

After a night of failed cookie attempts, a combination of ingredients produced these gems.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(2 ratings)
yield serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For peppermint topped shortbread

  • 1 c
    butter, softened
  • 1/2 c
    brown sugar, firmly packed
  • 2 1/3 c
    all-purpose flour
  • 1 pkg
    white chips or vanilla bark
  • 1 Tbsp
    peppermint extract
  • 6
    candy canes

How To Make peppermint topped shortbread

  • Butter, brown sugar, and flour and mixed.
    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.
  • Dough rolled, cut into squares, and baking in the oven.
    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.
  • Crushed candy cane in a bowl.
    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.
  • Melted white chocolate on top of the cookie with crushed candy canes.
    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.