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Frosted Peppermint Shortbread Cookies
Peppermint candies and extract on a frosted shortbread cookie. The result is a delicious and festive cookie.
Course
Dessert
Cuisine
American
Keyword
christmas, cookies, peppermint, shortbread
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
34
cookies
Calories
131
kcal
Ingredients
Cookie
1
c.
butter
¼
c.
granulated sugar
¼
c.
crushed peppermint candies/candy canes
1
tsp.
vanilla extract
2
c.
all-purpose flour
¼
c.
cornstarch
Frosting
1
c.
confectioner's sugar
½
tsp.
vanilla extract
¼
tsp.
peppermint extract
1 to 2
tbsp.
milk
crushed peppermint candies/candy canes
Instructions
Preheat the oven to 350°F.
To Make Cookies
Mix together the butter and sugar.
Add the peppermint candies and vanilla.
In a separate bowl, mix the flour and cornstarch together.
Add the flour/cornstarch mixture to the mixing bowl, and thoroughly combine.
Drop the cookie dough on a cookie sheet by the tablespoonful.
Roll the dough into a ball and press flat with a glass dipped in granulated sugar.
Bake for 10 to 12 minutes until the edges are very light brown.
To Make Frosting
In a shallow bowl, mix confectioner's sugar, vanilla extract peppermint extract, and milk.
Add enough milk to have a consistency to dip/glaze cookie tops.
To Assemble
Dip tops of cookies in frosting and flip over to dry.
Quickly after dipping the cookies, sprinkle them with crushed peppermint candies/candy canes.
Notes
These shortbread cookies are even better on the 2nd day.
Nutrition
Serving:
1
cookie
|
Calories:
131
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
53
mg
|
Sugar:
11
g