Peppermint Candy Shortbread Cookies - 12 Days Of C... |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
Festive Holiday Shortbread Cookie with a beautiful holiday appearance with the peppermint. Ingredients:
1 cup butter, softened |
1/3 cup sugar |
2 1/2 cups flour |
4 (2-oz) vanilla bark coating squares |
2/3 cups crushed hard peppermint candies or candy canes |
Directions:
1. Preheat oven to 325 degrees.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add flour, beating just until blended.
3. Divide dough into 3 equal portions. Place one portion of dough on an ungreased baking sheet; roll into a 6-inch circle. Score dough into 8 triangles. Repeat procedure with remaining 2 portions of dough.
4. Bake at 325 degrees for 25 minutes or until barely golden. Cool on baking sheets 5 minutes. Using a knife, working carefully, cut along scored lines into 8 triangles per circle. Move to a wire rack and cool completely.
5. Melt vanilla bark coating in top of a double boiler over hot water. Remove from heat. Carefully dip wide edges of shortbread into chocolate and place on wax paper. Sprinkle crushed candy over coated edges. Let stand until coating is firm.
|
|