Peppermint Shortbread Thins Recipes

PEPPERMINT SHORTBREAD BITES

Steps:

• In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
• On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
• Heat oven to 325°F. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by 1/4 inch.
• Bake 28 to 35 minutes or until set and edges are just starting to turn golden. Meanwhile, in small bowl, mix crushed candy and granulated sugar. In small resealable food-storage plastic bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
• Do not remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies. Place cookies to cooling racks. Cool completely, about 30 minutes.

PEPPERMINT SHORTBREAD THINS

Steps:

• In food processor, place peppermint candies. Cover; process until finely ground.
• In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, beat in ground candies, flour and salt just until blended. Shape dough into 8x2-inch log; wrap in plastic wrap. Refrigerate 2 hours or until firm.
• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. Place 2 inches apart on cookie sheet.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In small bowl, mix remaining 1 cup powdered sugar, the milk and peppermint extract. Divide glaze in half. Tint half of glaze with red food color. Drizzle red and white glazes over cookies. Store loosely covered.

WITH A HINT OF MINT SHORTBREAD

Steps:

• Place the Flour and sugar in a bowl then cut the butter into pieces and add to the flour and sugar.
• Rub the contents of the bowl together, so that it resembles fine breadcrumbs then knead the mixture until it holds together.
• Drop the mint flavouring onto the kneaded dough and then knead again.Roll the mixture out and if you want to then cut it out into other shapes and after Prick the shapes with a fork.
• After pricking the dough place into oven for 40 minutes at 140C. When the shortbread is ready it will turn a golden brown colour.
• Leave to cool! And Enjoy !!

PEPPERMINT SHORTBREAD COOKIES

Steps:

• Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
• Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
• Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
• Cool and remove to a wire rack.
• Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.

CHOCOLATE PEPPERMINT SHORTBREAD COOKIES

Steps:

• Heat oven to 350 degrees.
• Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl.
• Beat at medium speed till creamy.
• Reduce speed to low.
• Add flour, beat till mixture forms a dough.
• Stir in one cup mini chocolate chips by hand.
• Shape dough into 1" balls.
• Place 2" apart on ungreased cookie sheets.
• Flatten each ball to 1 1/2" circles with the bottom of a glass dipped in flour.
• Bake for 5 to 7 minutes or till set.
• DO NOT OVERBAKE!
• Let stand 2 minutes, then remove to a wire rack to cool completely.
• Combine all frosting ingredients in a small bowl.
• Beat at low speed till smooth.
• Add milk, 1 tsp at a time, for desired frsting consistency.
• Frost cooled cookies& place on waxed paper.
• Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl.
• Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds).
• Drizzle thin lines of chocolate over frosting.
• Let stand till chocolate is set (at least 30 minutes).