Description
These visually appealing striped cookies combine buttery shortbread with refreshing peppermint flavor, perfect for any festive occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- Red food coloring
- White chocolate, for drizzling
Instructions
- Preheat your oven to 325°F (160°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the all-purpose flour and salt, mixing until a dough forms.
- Divide the dough in half and mix peppermint extract and red food coloring into one half.
- Roll out both halves between parchment paper to about 1/4 inch thick.
- Cut the dough into strips and layer them together, pressing gently.
- Chill the layered dough in the refrigerator for 30 minutes.
- Slice the chilled dough into cookies.
- Place cookies on a baking sheet and bake for 15-18 minutes until lightly golden.
- Cool completely before drizzling with melted white chocolate.
Notes
For the best texture, be sure to not overmix the dough and chill it properly before baking.
- Prep Time: 15
- Cook Time: 18
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg