Peppermint Shortbread Cookies
Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep Time 15 minutes mins
Cook Time 15 minutes mins
- 2 - 2 1/2 Sticks Unsalted butter softened
- 3/4 cup powdered sugar
- 1 ts[ pure vanilla extract
- 1 tsp salt
- 2 1/3 cup all-purpose flour
- 3/4 cup peppermint crunch baking chips
In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth.
Gradually add flour and mix on low until combined.
Add baking chips and continue mixing on low until fully combined.
On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm.
Heat oven to 350° F.
Cut shortbread dough into 1/4-inch slice
Bake 13-15 minutes on parchment-lined baking sheets