PEPPERMINT SHORTBREAD THINS
A melt-in-your-mouth shortbread cookie gets sweeter with hints of peppermint and a glaze finish.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 28
Number Of Ingredients 8
Steps:
- In food processor, place peppermint candies. Cover; process until finely ground.
- In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, beat in ground candies, flour and salt just until blended. Shape dough into 8x2-inch log; wrap in plastic wrap. Refrigerate 2 hours or until firm.
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. Place 2 inches apart on cookie sheet.
- Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In small bowl, mix remaining 1 cup powdered sugar, the milk and peppermint extract. Divide glaze in half. Tint half of glaze with red food color. Drizzle red and white glazes over cookies. Store loosely covered.
Nutrition Facts : Calories 117, Carbohydrate 14 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 69 mg
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