Classic melt-in-your-mouth shortbread with a festive twist with the addition of peppermint, red sprinkles and a mini candy cane cookie cutter.
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 enter to win a bottle of Nielsen-Massey peppermint extract at the end of this post!
Two years ago: Hot Chocolate Brownie Bites
Three year ago: Pinto Bean Breakfast Patty Melts
Four years ago: Chewy Molasses Cookies
Five years ago: Andes Crème de Menthe Chocolate Cookies
Makes approximately 6 dozen 1-inch cookies
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
- 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.
- At this point, if the dough is too soft to roll, you can refrigerate for an hour or two.
- Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
- 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.
a Rafflecopter giveaway