Peppermint Shortbread Bites
Crunchy bits of peppermint candy tastefully top melt-in-your-mouth sugar cookies.
- 1 cup butter, softened (do not use margarine)
- 1/2 cup powdered sugar
- 2 cups Gold Medal® all-purpose flour
- 1 teaspoon peppermint extract
- 3 tablespoons finely crushed hard peppermint candies (about 6 candies)
- 1 tablespoon granulated sugar
- 3 ounces vanilla-flavored candy coating (almond bark), melted
- In large bowl, beat butter and powdered sugar with electric mixer on medium speed
- On low speed, beat in flour and peppermint extract.
- On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick.
Cover; refrigerate 30 minutes.
- Heat oven to 325 degrees F.
- On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife,
separate rows by 1/4 inch.
- Bake for 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 a small resealable food-storage plastic bag, place melted candy coating. Seal
bag; cut tiny hole in corner of bag.
- 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.
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.
Nutrition Information: 1 Serving (1 Cookie) Calories 50 (Calories from Fat
30), Total Fat 3 1/2g (Saturated Fat 2g, o Trans Fat 0g), Cholesterol 10mg; Sodium
20mg; Total Carbohydrate 5g (Dietary Fiber 0g, o Sugars 3g), Protein 0g
Exchanges: 1/2 Other Carbohydrate; 1/2 Fat
Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Reprinted with permission from