Peppermint Shortbread

Peppermint Shortbread
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  1. Shortbread
  2. 1/2 cup Land O Lakes® Butter, softened
  3. 1 cup all-purpose flour
  4. 1/4 cup powdered sugar
  5. 1/3 cup mini real semi-sweet chocolate chips
  6. 1 tablespoon finely crushed peppermint candy*
  7. 1/2 teaspoon vanilla
  8. 1/4 teaspoon peppermint extract
  9. Glaze
  10. 1/4 cup mini real semi-sweet chocolate chips
  11. 1 teaspoon shortening
  12. 1 tablespoon finely crushed peppermint candy*
  1. Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
  2. Place butter in bowl; beat 30 seconds at medium speed. Add flour and powdered sugar; beat at low speed until well mixed. Add 1/3 cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until well mixed.
  3. Pat or roll dough into 8-inch circle on prepared cookie sheet. Score top of shortbread circle into 16 sections using large knife or ruler.
  4. Bake 14-18 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet. Cut shortbread through each score line, leaving shortbread in circle. Using edges of parchment, move shortbread circle to cooling rack. Cool completely.
  5. Combine 1/4 cup chocolate chips and shortening in bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth. Drizzle over shortbread; sprinkle with 1 tablespoon crushed peppermint candy.
  6. *Substitute crushed candy canes.