PEPPERMINT SNOWFLAKE SHORTBREAD COOKIES
Yields: approximately 3 dozen 2-inch cookies
 
INGREDIENTS
  • 1½ sticks unsalted butter, room temperature
  • ½ cup sugar
  • ½ teaspoon pure vanilla extract
  • 1¾ cups flour
  • ⅛ teaspoon salt
  • ¼ cup peppermint crunch
  • coarse sugar for sprinkling
PREPARATION
  1. Preheat oven to 350 degrees Fahrenheit.Line baking sheets with parchment paper or silicone mats and set aside.
  2. In the stand of an electric mixer, cream butter, sugar, and vanilla until combined.
  3. Gradually mix in flour and salt until a dough is formed. Mix in peppermint crunch on low speed until evenly distributed.
  4. Shape dough into a round disk and wrap with plastic wrap. Refrigerate for at least 30 minutes before rolling.
  5. Break off manageable pieces of chilled dough and roll between two sheets of parchment paper until about ΒΌ inch thick. Peel off top layer of parchment paper and cut cookies to desired shapes.
  6. Carefully transfer cookies to prepared baking sheets, sprinkle generously with coarse sugar, and bake for 10-12 minutes until edges are crisp, but not darkened. (2-4 minutes longer for larger cookies)
  7. Transfer to a wire rack to cool completely before packaging or storing in an airtight container.
Recipe by Bake Love Give at http://bakelovegive.com/peppermint-snowflake-shortbread-cookies/