Peppermint Shortbread Thins Recipe

We may receive a commission on purchases made from links.

Get your holiday bake on with Christmas Cookie Swap! This book of winter treats, like jam-filled pecan linzer cookies, will fill your house with the wonderful fragrance of seasonal baked goods. From the chip-studded to the peppermint-coated and sugar-sprinkled, there's a recipe in here for every dessert lover. 

Peppermint glaze adds a minty-fresh zing to these crumbly shortbreads.

Reprinted with permission from Christmas Cookie Swap

Peppermint Shortbread Thins Recipe
No Ratings
Peppermint glaze adds a minty-fresh zing to these crumbly shortbreads. Dress these rounds up for the holidays and watch them disappear from the plate.
Prep Time
45
minutes
Cook Time
1.67
hours
Servings
28
cookies
Ingredients
  • 12 hard round peppermint candies
  • 1 cup butter
  • 1 1/2 cups powdered sugar
  • 2 cups all-purpose flour
  • 1/8 teaspoon table salt
  • Plastic wrap
  • 4 teaspoons milk
  • 1/4 teaspoon peppermint extract
  • 1/4 teaspoon red food coloring paste
Directions
  1. Place the peppermint candies in a food processor. Cover; process until finely ground.
  2. Beat the butter and 1/2 cup of the powdered sugar at medium speed with an electric mixer 3 minutes or until light and fluffy. Beat in the ground candies, flour, and salt at low speed just until blended. Shape the dough into an 8- x 2-inch log; wrap in plastic wrap. Chill 2 hours or until firm.
  3. Preheat the oven to 350°F. Unwrap the dough; cut the log into 1/4-inch slices. Place the slices about 2 inches apart on ungreased baking sheets.
  4. Bake at 350°F for 12 to 14 minutes or until the edges are light golden brown. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool completely (about 20 minutes).
  5. Stir together the remaining 1 cup powdered sugar, milk, and peppermint extract in a small bowl. Divide the glaze in half. Tint half of the glaze with red food coloring. Drizzle red and white glazes over the cookies.
Rate this recipe