Peppermint Shortbread Cookies are melt-in-your-mouth buttery deliciousness.
Hey ya’ll!! Welcome to the 4th Annual (2015) Christmas Cookie Recipe Swap hosted by Julie of Bread Booze Bacon. She’s also got a few co-hosts this year… Home. Made. Interest, It Is a Keeper, Our Mini Family, Cooking on the Front Burner, and Create. Craft. Love!!
Last year I can remember seeing all the lovely recipes from the swap and I just knew I needed to participate this year! I’m glad I did. I got paired up with Aubrey from Real Housemoms! I’ve always been a follower of hers (recipes and photos are amazing!) so it’s been a pleasure to be able to swap recipes with her! Be sure to swing by and tell her hi!! Tell her I sent you :).
Aubrey sent over the recipe for Peppermint Shortbread Cookies; which you can also find on her site written by Renee from Renee’s Kitchen Adventures! Renee says, “If you only make ONE holiday cookie this year, you need to make it this one. This cookie is such a tender little bite of yumminess.” I’d have to agree. I’ve never actually had a Mexican Wedding Cake/Cookie before, but these are pretty dang delicious! The raw dough is even pretty good… because you know… I can never make a cookie without trying the raw dough! 🙂
I love the nice peppermint crunch inside the cookies also… it’s fabulous! So you know what that means?!
It’s official. I will be adding this cookie to my annual Christmas Cookie list! How many different varieties of cookies is too much to make for Christmas??
- 1 cup unsalted butter, at room temperature
- 1 1/2 cup powdered sugar, divided
- 1 tsp. pure vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup Andes® Peppermint Crunch Baking Chips
- Preheat oven to 375 degrees F.
- Line cookie sheet(s) with parchment.
- In large mixing bowl, with electric mixer, combine the butter, 1/2 cup powdered sugar, and vanilla until light and fluffy. (about 3 - 5 minutes)
- Add in flour and salt and mix until combined. Stir in chips.
- You can chill the dough for about an hour, if you want a more ball-like shape to the cookies, or you can just go ahead and portion into 1" balls without chilling. If you don't chill the dough, your cookies will be flatter.
- You can place the cookies about an 1 1/2" apart on the prepared cookies sheets, as they will not spread much.
- Bake in preheated oven for 9 -10 min, or until set, watching carefully so bottoms do not burn.
- Remove from oven and allow cookies to cool on baking sheet without removing them for about 10 minutes so they don't fall apart.
- While still warm "roll" in 1 cup powdered sugar and place on wire rack to cool completely.
- **I chilled my dough for an hour... half of the cookies, after they were baked, I immediately used a spatula to "flatten" the cookie a little more**
Thanks for swinging by our 2015 Christmas Cookie Recipe Swap! I sure hope you check out the rest of the lineup! I sure know I will be!
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