Recipe: Peppermint Shortbread Cookies

Family Features

The holiday season brings gatherings, get-togethers and parties of all kinds, meaning dishes that can feed a crowd are all too important for successful entertaining. From appetizers to snacks to desserts, recipes that come together quickly mean more moments with loved ones.

For example, these dairy-fueled recipes from Milk Means More pack plenty of festive flavor for feeding family and friends without keeping you cooped up in the kitchen. Appetizers and snacks such as Holiday Baked Brie, Roasted Garlic-Whipped Feta Crostini and Cheese Buds help hold over hungry guests until the main course is served, while Peppermint Shortbread Cookies make for a perfect way to cap off the night. 

Find more recipes for holiday gatherings at milkmeansmore.org. 

Peppermint Shortbread Cookies

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More

Prep time: 15 minutes, plus 30 minutes freeze time
Cook time: 15 minutes
Servings: 40

2-2½ sticks unsalted butter, softened

¾ cup powdered sugar

1 teaspoon pure vanilla extract

1 teaspoon salt

213 cups all-purpose flour

¾ cup peppermint crunch baking chips

In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla and salt until smooth. Gradually add flour and mix on low until combined. Add baking chips and continue mixing on low until fully combined.

On wax paper or parchment paper, form dough into 12-14-inch log and freeze at least 30 minutes, or until firm.

Heat oven to 350°F.

Cut shortbread dough into ¼-inch slices; bake 13-15 minutes on parchment-lined baking sheets.

 

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