Peppermint Shortbreads

Yields: 2 dozen cookies

Time: 10 minute prep, 25-30 minute bake

These peppermint shortbreads come from a recipe from a family friend. When I first tried them I instantly fell in love. Small bits of peppermint fleck throughout the buttery shortbread and become slightly chewy and soft when baked. The icing adds extra sweetness and creaminess that melts in your mouth. They are the perfect balance of savory and sweet! Try these shortbreads with a hot cup of tea or your morning coffee.

Shortbread Ingredients:

• 1 cup unsalted butter, softened

• 1/4 cup granulated sugar

• 1/4 cup crushed candy canes or peppermint candies

• 1 tsp. vanilla extract

• 2 cups all-purpose flour

• 1/4 cup corn starch

Icing Ingredients:

• 1 cup powdered sugar

• 1-2 tbsp. half & half

• 1/2 tsp vanilla

• 2 tbsp. crushed candy canes or peppermint candy

Special Equipment:

• Electric stand or hand mixer

• Parchment paper

Directions

Step One:

Preheat oven to 300º.

Step Two:

Cream together butter, sugar, crushed peppermint, and vanilla using a electric mixer. In a separate bowl, whisk together flour and corn starch.

Step Three:

Slowly add flour and corn starch to electric mixer, combine thoroughly, scraping down the sides of the bowl if needed. Once dough comes together, form into a rough ball with your hands.

Step Four:

Form dough into 1” balls, about 24 total. Place on a baking sheet lined with parchment paper.

Step Five:

Gently flatten balls with fingertips or the bottom of a glass.

Step Six:

Bake cookies for 25-30 minutes until bottoms become golden brown. Cool for 5 minutes then transfer to a rack to cool completely.

Step Seven:

Whisk together powdered sugar, vanilla, and half & half until smooth. Add half & half one tablespoon at a time to prevent icing from becoming too runny.

Once fully cooled, dip cookies in icing or drizzle it over them, letting any excess drip from the cooling rack. Sprinkle cookies with remaining crushed peppermint.

Step Eight:

Let icing set overnight or at least 2 hours. Serve with coffee or tea!

Try These Out!

A great thing about this recipe is experimenting with other hard candies. If you don’t like peppermint, try one of your other favorite hard candies. Butterscotch, caramel, or even strawberry candies would taste great with shortbread. Another great trick is to replace the vanilla extract in the icing with the extract of whatever candy flavor you’re using- like peppermint extract for the peppermint candies.