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Peppermint White Chocolate Shortbread



  • 3 cups all-purpose flour
  • 1 1/2 cups butter
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners' sugar
  • 3/4 cup white chocolate chips
  • 1/2 teaspoon peppermint extract
  • 1 cup crushed peppermint sticks, divided


  1. In a medium-size mixing bowl, beat cold butter until light.
  2. Add sugars until creamed.
  3. Gradually add flour and peppermint extract. Continue to mix until dough comes together.
  4. Add 1/2 cup of crushed candy and press into a lightly greased cookie sheet. Poke holes all over the flattened dough using a fork.
  5. Chill for 20 minutes and then place into a preheated 325 degrees F oven for 20 to 25 minutes. Shortbread should be lightly browned.
  6. While they are still warm, cut cookies into squares with a straight edge and allow to cool.
  7. Using a double boiler, bring to a low simmer and melt white chocolate slowly, stirring often. White chocolate can only be melted very slowly in a glass bowl in a microwave at 50% power for a minute or two only.
  8. With a whisk or fork, drizzle warm white chocolate over cookies and sprinkle with crushed peppermint.


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