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Home » Cookies » Recipes » PEPPERMINT SHORTBREAD COOKIES, IF YOU LIKED IT SAY HELLO

PEPPERMINT SHORTBREAD COOKIES, IF YOU LIKED IT SAY HELLO

Posted by , on 14 de setembro de 2014 in Cookies, Recipes

Instructions

HOW TO MAKE PEPPERMINT SHORTBREAD COOKIES, IF YOU LIKED IT SAY HELLO

Ingredients

  • 2 1/2 cups all purpose flour
  • 3/4 cups sugar
  • 1 cup butter cubed (and cold)
  • 1 1/4 cups Andes peppermint crunch chips found in baking aisle 
  • 1 tsp extract vanilla, almond, or peppermint
  • red food coloring optional
  • more sugar to coat cookies before baking if desired

Instructions

  • Combine flour and sugar in a large bowl.
  • Use a pastry blender to cut in butter. You want very fine crumbs.
  • Stir in extract, food coloring, and Andes peppermint crunch chips.
  • Use your hands to knead the dough until it comes together and forms a ball.
  • Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours.
  • Preheat oven to 325F.
  • Line a baking sheet with parchment paper.
  • Cut slices of cookie dough about 1/4 inch thick and place on baking sheet. Bake for 10-12 minutes or just until cookies are set. Do not over bake.
  • Let cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
  • Store in airtight container for 3 days or freeze for up to 3 months.

Nutrition

Ingredients
  • 2 1/2 cups all purpose flour
  • 3/4 cups sugar
  • 1 cup butter cubed (and cold)
  • 1 1/4 cups Andes peppermint crunch chips found in baking aisle 
  • 1 tsp extract vanilla, almond, or peppermint
  • red food coloring optional
  • more sugar to coat cookies before baking if desired
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