Holiday celebrations call for recipes of all kinds, but perhaps the most popular dishes are the desserts. Add flavor to your holiday baking with a festive treat like these Peppermint Shortbread Cookies, which call for the seasonal taste of peppermint and the versatility of dairy for a sweet bite after a holiday meal.
Peppermint Shortbread Cookies
Prep time: 15 minutes, plus 30 minutes freeze time
Cook time: 15 minutes
2 sticks unsalted butter, softened
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
21/3 cups all-purpose flour
3/4 cup peppermint crunch baking chips
In a stand mixer fitted with the paddle attachment, cream butter, confectioners’ sugar, vanilla extract and salt until smooth.
Gradually add flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined.
On wax paper or parchment paper, form dough into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
Heat oven to 350 degrees.
Cut shortbread dough into 1/4-inch slices; bake 13 to 15 minutes on parchment-lined baking sheets.
Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More