Peppermint Shortbread Cookies

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 Food coloring, red
  • 3/4 cups Sugar

• Snacks

  • 1 More sugar to coat cookies before baking if desired

• Dairy

  • 1 cup Butter

• Desserts

  • 1 1/4 cups Andes peppermint crunch chips

• Other

  • 1 tsp Extract (vanilla, almond, or peppermint

Found on momontimeout.com

Description

Ingredients

• 2½ cups all purpose flour
• ¾ cups sugar
• 1 cup butter, cubed (and cold)
• 1¼ cups Andes peppermint crunch chips (found in baking aisle or here)
• 1 tsp extract (vanilla, almond, or peppermint)
• red food coloring (optional)
• more sugar to coat cookies before baking if desired

Directions

• Combine flour and sugar in a large bowl.
• Use a pastry blender to cut in butter. You want very fine crumbs.
• Stir in extract, food coloring, and Andes peppermint crunch chips.
• Use your hands to knead the dough until it comes together and forms a ball.
• Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours.
• Preheat oven to 325F.
• Line a baking sheet with parchment paper.
• Cut slices of cookie dough about ¼ inch thick and place on baking sheet. Bake for 10-12 minutes or just until cookies are set. Do not over bake.
• Let cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
• Store in airtight container for 3 days or freeze for up to 3 months.