Peppermint Shortbread Cookies
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Cook time: 
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Serves: 2 dozen
 
Ingredients
  • 2 sticks unsalted butter
  • ½ cup powdered sugar
  • 2 cups flour
  • ½ tsp peppermint extract
  • 1 Tbsp peppermint mocha creamer
  • 1 pkg white candy melts
  • peppermint crunch sprinkles ( I used Peppermint Andes Sprinkles)
Instructions
  1. Blend together butter and powdered sugar.
  2. Add the flour, peppermint extract and mocha creamer.
  3. Once all the ingredients are incorporated, roll dough into a log.
  4. Refrigerate for 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Slice cookie log into ½" slices.
  7. Place on an ungreased cookie sheet and bake for 10-12 minutes.
  8. Remove and let cool on a wire cookie rack.
  9. Once the cookies have cooled, melt white candy melts in the microwave (follow package directions). Dip each cookie halfway into the melted white candy. I used a knife to spread the melted white candy. Sprinkle with peppermint crunch sprinkles immediately. Allow white candy to harden.
Recipe by Moore or Less Cooking at https://mooreorlesscooking.com/2015/12/11/peppermint-shortbread-cookies/