slice and bake peppermint candy shortbread
(1 rating)
By Kitchen Crew
These Peppermint Candy Slice and Bake Cookies offer alternating flavors of creamy white chocolate and bright peppermint within a classic shortbread. Each melt-in-your mouth treat features an adorable design inspired by those classic peppermint candies. We recommend wrapping your cookies in cellophane with a small ribbon for the perfect gift!
Blue Ribbon Recipe
This peppermint shortbread is such a fun take on the classic, crumbly cookie. They are buttery and not too sweet, as you want a good shortbread to be, but with bits of white chocolate and the perfect dose of peppermint throughout. Make these for the family over the holiday season or stack a few up and wrap them in a bit cellophane for a cute gift with a nod to nostalgia.
— The Test Kitchen
@kitchencrew
(1 rating)
yield
16 -18 cookies
prep time
1 Hr 20 Min
cook time
10 Min
method
Bake
Ingredients For slice and bake peppermint candy shortbread
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3/4 cbutter, room temperature
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3/4 csugar
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1 lgegg yolk
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1 3/4 call-purpose flour, spooned and leveled (NOT scooped)
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1 1/2 tspbaking powder
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1/2 tspsalt
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1 ozwhite chocolate, finely chopped
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1/2 tsppeppermint extract
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red food coloring
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2 Tbspwhole milk
How To Make slice and bake peppermint candy shortbread
Test Kitchen Tips
We highly recommend taking the extra time to make these cookies perfectly round, as the end of the recipe suggests. The drinking glass trick works like a charm for adorable mint candy replicas everyone will enjoy.
If dividing and combining the dough in this way seems daunting, you can always make them swirled instead. Just roll out both the white and red halves of the dough into equal rectangles, lay them on top of each other, and roll them up. Then chill and slice in the same manner.
If dividing and combining the dough in this way seems daunting, you can always make them swirled instead. Just roll out both the white and red halves of the dough into equal rectangles, lay them on top of each other, and roll them up. Then chill and slice in the same manner.
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1Add the butter and sugar to a stand mixer fitted with the paddle attachment and mix on medium speed until light and fluffy, about 4-5 minutes. -
2Add the egg yolk and mix until incorporated.
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3In a separate mixing bowl, combine the flour, baking powder, and salt.
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4Add the dry ingredients to the butter mixture, and mix until a dough is formed.
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5Split the dough in half. Leave one half in the mixer bowl and transfer the other half to a new bowl. To the new bowl, add the white chocolate and knead it into the dough by hand until evenly distributed. To the half in the mixer, add the peppermint extract and red food coloring and mix until the desired shade of red.
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6Split each half into thirds, and press each portion into a triangle shaped log, 6 inches long. (A dough scraper or surface of a chef's knife will help to create smooth, flat edges to the triangles.)
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7Brush the flat sides of each log with milk.
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8Assemble into one large log, alternating the white and red. Wrap in plastic wrap and refrigerate for at least an hour.
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9Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Unwrap the log and slice it into ¼ inch disks.
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10Place the cookies 2 inches apart on the prepared baking sheet and bake for 10-12 minutes, until just set. (Cookies will continue to firm up while cooling.) Place on a wire rack to cool before enjoying.
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11For perfectly round cookies to more accurately represent the candies, gently coax them into perfect circles. Place a glass or mug large enough to fit the cookie inside rim-side down over each cookie while it's still warm and give it a couple of swirls. Repeat with the remaining cookies.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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