Peppermint Shortbread Cookies

Peppermint Shortbread Cookies

Recipe by Alana Buckley
Yield: 18 cookies

Ingredients
Shortbread
8 oz unsalted butter, softened at room temperature (2 sticks or 1 cup)
¾ cup powdered sugar
1 tsp vanilla extract
½ tsp salt
2⅓ cups flour
¾ cup peppermint candy, crushed 

Chocolate Shortbread
8 oz unsalted butter, softened at room temperature (2 sticks or 1 cup)
¾ cup TCHO Natural Cocoa Powder 
¼ cup powdered sugar
1 tsp vanilla extract
½ tsp salt
2 cups all-purpose flour
¾ cup peppermint candy, crushed

Directions
Shortbread

  1. Using a stand mixer, cream together butter, powdered sugar, vanilla, and salt until smooth. 
  2. Mixing on low speed, slowly add flour until combined. 
  3. Add crushed peppermint candy and mix on low speed until combined.
  4. Remove dough from the mixer and place on parchment paper. Form into a rectangular log, about 3 inches wide by about 12 to 14 inches long.
    Recipe Tip: It’s easier to get a uniform log if you start the dough at one side of the paper, form, and then roll it into a log. Then press the dough against the counter to form flat edges on all 4 sides until the log has turned into a rectangular shape. 
  5. Set aside. Don’t refrigerate just yet. 

Chocolate Shortbread

  1. Using a stand mixer, cream butter, cocoa powder, powdered sugar, vanilla, and salt until smooth. 
  2. Mixing on low speed, slowly, add flour until combined. 
  3. Add crushed peppermint candy and mix on low speed until combined. You can skip adding the peppermint candy to the chocolate shortbread if you want a subtler mint flavor. 
  4. Remove dough from the mixer and place on parchment paper. Form into a rectangular log, about 3 inches wide by about 12 to 14 inches long.  Place the chocolate dough on top of the peppermint shortbread dough and press together gently.
  5. Wrap the dough in plastic wrap and freeze the dough for at least 30 minutes or until firm.
    Recipe Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices without crumbling.  
  6. When ready to bake the cookies, preheat oven to 350°F. 
  7. Cut the shortbread dough into ⅓ to ½ inch slices.
  8. Bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets.
  9. Start snackin’!