Peppermint Shortbread Bites

Crunchy bits of peppermint candy tastefully top melt-in-your-mouth sugar cookies.

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  • prep time 25 min
  • total time 2 hr 0 min
  • ingredients 7
  • servings 64
 

Ingredients

1
cup butter, softened (do not use margarine)
1/2
cup powdered sugar
2
cups all-purpose flour
1
teaspoon peppermint extract
3
tablespoons finely crushed hard peppermint candies (about 6 candies)
1
tablespoon granulated sugar
3
oz vanilla-flavored candy coating (almond bark), melted

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LOCATION

Steps

  • 1 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.
  • 2 On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
  • 3 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.
  • 4 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.
  • 5 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.
  • 1 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.
  • 2 On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
  • 3 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.
  • 4 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.
  • 5 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.

EXPERT TIPS

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Expert Tips

To crush candy, place in a freezer plastic bag and seal, then pound with the flat side of a meat mallet or a rolling pin.

These cookies will keep their shape better during baking if they're very cold when you put them in the oven.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
50
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
20mg
20%;
Total Carbohydrate
5g
5%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.