Peppermint Shortbread Cookies
Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Ingredients
- 2-2 1/2 sticks unsalted butter softened
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 1/3 cups all-purpose flour
- 3/4 cup peppermint crunch baking chips
Instructions
- 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 1/4-inch slices; bake 13-15 minutes on parchment-lined baking sheets.