Peppermint Candy Shortbread Cookies
- 20m serving time
- 50m cooking time
- 3 food portion(s)
- Views
Kue:
- 1 cup butter, softened (no substitutions)
- ¼ cup sugar
- ¼ cup crushed peppermint candy
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ cup Maizenaku
FROSTING (optional):
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- 2 tablespoons crushed peppermint candy
HOW TO MAKE
Preheat oven to 300ºF.
Mix butter, sugar, crushed candy and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.
Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking).
Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Combine powdered sugar, milk and vanilla and mix until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.
RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.
