Here we are again. What? Two posts in one week? GURRLLL! Many of you have requested this recipe and since it’s the season of giving, I’m gonna be nice! This is a holiday cookie must-have. One that will become a holiday favorite and you will make them over and over again! Promise.
This recipe has been one that I’ve used for over 30 years but it’s for a lemon filled cookie. For the holiday, I change it up to fit the season. When I made these for our Tour of Homes, it was a HUGE hit and they were gone in no time. Several people requested the recipe so here we are.
Well… it was actually snowing all day which helped make it easier to let me focus on some holiday baking! (Red cap + snow = festive & holiday ready!)
Snowy weather is just great for baking. That’s what I did! I haven’t baked this many cookies since my kids were very young. (That was a long time ago!)
I made several trays of sugar cookies & molasses cookies but those went to a great cause. They do a Christmas Store here in town (all donations) where kids can go and shop for their siblings & parents. They get to decorate sugar cookies and parents can have refreshments while they wait on their little ones to shop.
But these wonderful peppermint shortbread ones that I’m sharing with you today… well. Popular demand!
These shortbread cookies are melt-in-your-mouth delicious! Simple ingredients for yummy cookies.
But so good.
Peppermint Shortbread Cookies
Ingredients
- 3/4 cup Cornstarch
- 5 Tablespoons Powdered sugar
- 1 cup Flour
- 2 sticks Unsalted butter cold
- FILLING:
- 1 teaspoon Peppermint extract
- 1-2 Tablespoons heavy whipping cream
- 3 Tablespoons Butter soft
- 1 cup Powdered sugar
- 1/4 cup Finely chopped peppermint candy
Instructions
- Sift cornstarch, sugar & flour.
- Place in food processor and blend in butter until finely mixed.
- Pour into a bowl and pinch off teaspoons of dough and roll into small balls.
- Place on a lined cookie sheet.
- Make indentation in the center of each cookie using thumb.
- (I use the end of my whisk for a more uniformed shape.)
- Bake 15-16 minutes at 350.
- Or until lightly browned (do not overtake)
- Remove and cool on cookie racks before adding filling.
- FOR FILLING:
- Blend the ingredients above (MINUS the candy).
- Mix until well blended and a smooth consistency.
- (Add more cream if too heavy to mix or more sugar if too smooth.).
- Fill cookies and sprinkle with candy.
Notes
Since I now live in the Midwest, we have Amish stores where we can shop and buy bulk items like baking ingredients. Cornstarch in huge bags comes in handy for this recipe! The key notes for this recipe are: keeping the butter in the fridge until you are ready to mix it in the dough, don’t over mix, dough will seem dry and powdery but that’s what you want.
(If you want to see consistency of dough- checkout the video)
Once you roll dough into balls you will make indentation and then bake. Remove from oven when they are a very light brown. These will break very easily so be gentle. Allow to cool on sheets for a bit and then transfer to racks. Cool completely before filling.
Holiday cookie must-have
These peppermint shortbread cookies are going to melt in your mouth and you won’t want to stop eating them!
So if you’re making them for an event or to share—try to STOP eating them. ? Enjoy & happy baking!
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