1/1 Photo of Peppermint Shortbread Cookies
Amy in Kansas's Note:
A festive shortbread cookie with a touch of peppermint. A great use for broken and left over candy canes! As posted by BakedChicago.typepad.com on 12/05/07.
My Private Note
Units: US | Metric
- 1 cup butter, softened
- 1/4 cup sugar
- 1/4 cup crushed peppermint candy
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
- 2Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
- 3Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
- 4Cool and remove to a wire rack.
- 5Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.
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Nutritional Facts for Peppermint Shortbread Cookies
Serving Size: 1 (715 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 93.2
- Calories from Fat 46
- Total Fat 5.2 g
- Saturated Fat 3.2 g
- Cholesterol 13.6 mg
- Sodium 45.7 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 0.2 g
- Sugars 4.6 g
- Protein 0.8 g
The following items or measurements are not included: