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Peppermint Shortbread Thins

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Peppermint Shortbread Thins
  • Prep 35 min
  • Total 3 hr 0 min
  • Servings 28
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A melt-in-your-mouth shortbread cookie gets sweeter with hints of peppermint and a glaze finish.
Updated Feb 23, 2017

Ingredients

  • 12 hard round peppermint candies, unwrapped
  • 1 cup butter or margarine, softened
  • 1 1/2 cups powdered sugar
  • 2 cups Gold Medal™ all-purpose flour
  • 1/8 teaspoon salt
  • 4 teaspoons milk
  • 1/4 teaspoon peppermint extract
  • 1/4 teaspoon red paste food color
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In food processor, place peppermint candies. Cover; process until finely ground.
  • 2
    In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, beat in ground candies, flour and salt just until blended. Shape dough into 8x2-inch log; wrap in plastic wrap. Refrigerate 2 hours or until firm.
  • 3
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. Place 2 inches apart on cookie sheet.
  • 4
    Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • 5
    In small bowl, mix remaining 1 cup powdered sugar, the milk and peppermint extract. Divide glaze in half. Tint half of glaze with red food color. Drizzle red and white glazes over cookies. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Green food color may be used in place of red.

Nutrition

117 Calories, 7g Total Fat, 1g Protein, 14g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
117
Total Fat
7g
0%
Saturated Fat
4g
0%
Sodium
69mg
0%
Total Carbohydrate
14g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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