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Peppermint Shortbread Cookies
These festive Peppermint Shortbread Cookies are the perfect addition to your holiday cookie trays this year! With only five ingredients, they are quick and easy to make and look so gosh darn pretty!
Course
Cookies, Dessert
Cuisine
American
Keyword
peppermint shortbread cookies
Prep Time
10
minutes
Cook Time
12
minutes
Total Time
22
minutes
Servings
30
Calories
149
kcal
Author
Trish - Mom On Timeout
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 or
here
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
Calories:
149
kcal
|
Carbohydrates:
18
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
17
mg
|
Sodium:
59
mg
|
Potassium:
13
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
206
IU
|
Vitamin C:
1
mg
|
Calcium:
12
mg
|
Iron:
1
mg