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.
- 12 hard round peppermint candies
- 1 cup butter, softened
- 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
For the shortbreads
Place the peppermint candies in a food processor. Cover; process until finely ground.
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.
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.
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).
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.