Peppermint Shortbread

Peppermint shortbread is a classic melt-in-your-mouth shortbread with a festive twist with the addition of peppermint, red sprinkles and a mini candy cane cookie cutter.

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Sometimes I bake things that I don’t like. Because sometimes I bake what the people want, and I literally let them eat it all. Take these shortbread for example. I may enjoy my fair share of shortbread, but I’m not a fan of peppermint outside of gum.

Thankfully these disappeared like hot cakes so even though I may not fully appreciate them, they certainly pleased the masses. And if you are a part of that mass, you should grab a bottle of Nielsen-Massey peppermint extract (affiliate link)!

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PEPPERMINT SHORTBREAD

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Yield: 6 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners’ sugar
• 1/2 cup cornstarch
• 1-1/2 cups all-purpose flour
• 1/2 tsp peppermint extract
• Pinch of salt
• 1/4 cup sprinkles, optional

Directions

1. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, peppermint, and salt. Beat on low for one minute, then on high for 3 to 4 minutes. Add sprinkles, if desired, and fold in until distributed.
2. At this point, if the dough is too soft to roll, you can refrigerate for an hour or two.
3. Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
4. Roll the dough out to approximately 1/4 inch thick and cut into your favorite shape (I used a 1-inch candy cane cookie cutter). Place on prepared cookie sheets and bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.

Source: Adapted from my Shortbread Cookies.

Disclosure: I was provided with a complimentary bottle of extract by Nielsen-Massey. I was not otherwise compensated for this post. All thoughts and opinions are my own.