peppermint topped shortbread
a recipe by
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
Ingredients For peppermint topped shortbread
1 cbutter, softened
1/2 cbrown sugar firmly packed
2 1/3 call-purpose flour
1 pkgwhite chips or vanilla bark
1 Tbsppeppermint extract
6crushed candy canes
How To Make peppermint topped shortbread
1Start by making the shortbread. Cream butter and brown sugar. Add in flour and mix well. Either turn the dough to a floured board or knead right in the bowl, adding a pinch or two of flour.
2Place 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 in a 325 oven.... they should be lightly toasty bottomed when ready. Cool for 10 minutes and transfer to a wire rack over a larger pan.
3In a blender or food processor crush the peppermint candy... it is okay for some to be powdery and others small chunks. Set aside.
4In 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 cookies and dust with the crushed peppermint. Refrigerate. These are best the second night and beyond, as the shortbread set better and the topping was crisp and cool.
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