Pinned it, tried it and loved it!
I love these festive shortbread cookies. They are buttery delicious on their own, even better dipped in chocolate.
AND even better dipped in chocolate AND then rolled in crushed candy canes!
The recipe makes quite a few, and they freeze very well. I also like that they are a b ite size cookie, perfect for a small sweet after a big meal. Next year I will dip some in white chocolate,too!
Peppermint Shortbread
Katrina's Kitchen
1 c. butter, softened
1/2 c. powdered sugar
2 c. flour
1/4 tsp. kosher salt
1 1/2 tsp. vanilla
1 1/2 c. dark chocolate, melted
crushed candy canes
Mix the butter, powdered sugar,flour, salt and vanilla. Shape into a 2 in.wide log. Wrap in wax paper and refrigerate 30 minutes or more. Slice 1/4" thick and bake on parchment paper at 350 for 10 minutes. Cool completely. Dip one half cookie into melted chocolate, sprinkle with crushed candy canes. Let set up on parchment paper. Makes 50 small cookies.
1 c. butter, softened
1/2 c. powdered sugar
2 c. flour
1/4 tsp. kosher salt
1 1/2 tsp. vanilla
1 1/2 c. dark chocolate, melted
crushed candy canes
Mix the butter, powdered sugar,flour, salt and vanilla. Shape into a 2 in.wide log. Wrap in wax paper and refrigerate 30 minutes or more. Slice 1/4" thick and bake on parchment paper at 350 for 10 minutes. Cool completely. Dip one half cookie into melted chocolate, sprinkle with crushed candy canes. Let set up on parchment paper. Makes 50 small cookies.
1 comment:
Oh my gosh! Another Christmas cookie I have to make. Love that peppermint!
Post a Comment