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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 44 |
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Christmas will arrive before we know it! What better way to satisfy your sweet tooth than with these delicious shortbread mint cookies? May be baked and frozen, or the dough frozen to bake later. Great for gift giving as well! Read more ! Ingredients:
2 cups butter, softened |
1 cup granulated sugar |
1 tsp peppermint extract |
31/2 cups all-purpose flour |
1 cup rice flour |
3/4 cup crushed candy cane |
Directions:
1. Beat butter until almost white.
2. Add sugar and peppermint extract and beat until fluffy.
3. In another bowl, stir together all-purpose and rice flours.
4. Add to butter mixture in 3 additions and stir to combine well.
5. Stir in crushed candy canes.
6. Preheat oven to 275ºF
7. Gather dough together and divide into 4 discs.
8. Roll each disc between 2 pieces of waxed or parchment paper to a generous 1/4-inch thickness.
9. Cut out cookies using 3-inch round cookie cutter (or whatever shape you prefer) and place on parchment-paper-lined baking sheet.
10. Freeze for 15 minutes or until firm.
11. Repeat with remaining dough, re-rolling scraps.
12. Bake 1 tray at a time on center rack of the oven for about 30 minutes or until firm to the touch.
13. Let cool in pan on rack for 5 minutes.
14. Remove cookies to cooling rack and let cool completely.
15. There are a couple of ways to crush your candy canes. For this recipe it is best to use a food processor on pulse to get crushed pieces that have some fine powder and smaller pieces throughout. Or, place candy canes in a plastic storage bag, and gently break with a small hammer ot meat tenderizer.
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