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Peppermint Shortbread Bites

Crunchy bits of peppermint candy tastefully top melt-in-your-mouth sugar cookies.

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( 8 Ratings)

8 Ratings

5 Stars 75%

4 Stars 12%

3 Stars

2 Stars

1 Stars 12%

Member Reviews ( 6 )

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Prep Time 25 min
Total Time 2 hr 0 min
Servings 64

Ingredients

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: oz vanilla-flavored candy coating (almond bark), melted

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Directions

1 In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
2 On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
3 Heat oven to 325°F. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by 1/4 inch.
4 Bake 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 small resealable food-storage plastic bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
5 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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 50
Calories from Fat: 30),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 20mg; 20%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 12/8/2012 5:51:17 PM REPORT ABUSE trouty44 said:

Rating:

I was excited to try this recipe, I love mint and shortbread. I let the dough stay in the fridge overnight and baked as directed. They spread out terrible. They looked awful, so I made another batch and let them sit for the 30 minutes in the fridge that the recipe suggests, same thing. Now I am frustrated. What did I do wrong? So I made a 3rd batch and lined and 8 x 8 glass pan with no stick foil, patted the dough in there and put in the fridge for 30 minutes--popped in the oven for 38 minutes, when I took them out I used a metal board scraper and cut into squares and let them cool then drizzled with the chocolate and candy and they are adorable and delicious. Did anyone else have the same problem??????

This reply was: Helpful Inspiring

Posted 11/29/2012 12:00:33 AM REPORT ABUSE mokate7m said:

Rating:

I had to sumbit a second review because I failed to give a rating and these little gems deserve all five spoons! This is a very simple recipe and is a perfect addition to a cookie assortment. They look great on a deep red or green plate. Since there are nut allergies in the family I substitued white chocolate chips for the almond bark.

This reply was: Helpful Inspiring

Posted 11/28/2012 11:46:49 PM REPORT ABUSE mokate7m said:

Rating:

I made these last year for my college daughter's after concert treats and they were a hit. The receipe is very easy to make and they are the perfet size.

This reply was: Helpful Inspiring