PEPPERMINT SHORTBREAD COOKIES
IKLAN BAWAH GAMBAR
Many people may be like, oh, shortbread, but it’s so dry. No sir. Not if you do it right! These shortbread cookies are delightful and pack a peppermint punch that’s sure to please.
These festive Peppermint Shortbread Cookies are the perfect addition to your holiday cookie trays this year! With only five ingredients, they are quick and easy to make and look so gosh darn pretty!
Ingredients :
- 2½ cups all purpose flour
- ¾ cups sugar
- 1 cup butter, cubed (and cold)
- 1¼ cups Andes peppermint crunch chips (found in baking aisle or here)
- 1 tsp extract (vanilla, almond, or peppermint)
- red food coloring (optional)
- more sugar to coat cookies before baking if desired
Instructions
- Combine flour and sugar in a large bowl.
- Use a pastry blender to cut in butter. You want very fine crumbs.
- Stir in extract, food coloring, and Andes peppermint crunch chips.
- Use your hands to knead the dough until it comes together and forms a ball.
- Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours.
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for full recipes : www.momontimeout.com
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