White Chocolate Peppermint Butter Cookies

• Vegetarian

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 3 oz Dark chocolate
  • 1 Food coloring, red
  • 3/4 tsp Peppermint extract
  • 1 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 3/4 cup Superfine sugar
  • 1 tsp Vanilla extract
  • 2 oz White chocolate

• Dairy

  • 16 cut into pieces 16 tablespoons unsalted butter, unsalted
  • 1 tbsp Butter, unsalted
  • 2 tbsp Cream cheese
  • 2 tbsp Milk

• Desserts

  • 8 Peppermint hard candies

Found on itsybitsykitchen.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup superfine sugar*
• 1/4 teaspoon salt
• 16 tablespoons unsalted butter cut into 16 pieces, cool but not cold**
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 tablespoons cream cheese, at room temperature
• 2 ounces white chocolate, melted
• 2-3 tablespoons milk, lukewarm
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon peppermint extract
• 1 1/2 cups powdered sugar
• red food coloring (optional)
• 3 ounces dark chocolate, melted
• 8 peppermint hard candies, crushed

Directions

• Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 30 seconds. With mixer still on low, add butter 1 piece at a time and mix until the dough looks very crumbly. Add the vanilla, peppermint, and cream cheese and mix on low until the dough forms large clumps. Knead the dough by hand in the bowl until it forms a cohesive mass. Divide the dough in half and form each half into a 4-inch disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, until the dough is firm. (You can keep the disks in the fridge up to 3 days or in the freezer for up to 2 weeks. If frozen, defrost in the refrigerator overnight.) Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Place one of the disks between 2 large sheets of parchment paper and roll out to 1/8-inch thickness. Cut into desired shapes and place on prepared baking sheets 1 1/2 inches apart. Gather scraps and reroll, then refrigerate cut-out cookies for 10 minutes. Repeat with the second disk. Bake for 10 minutes, until cookies are light golden brown. Cool cookies to room temperature before glazing.
• Combine the white chocolate, 2 tablespoons of milk, butter, and peppermint extract in a medium bowl. Whisk until the mixture is smooth. Sift the powdered sugar into the mixture, then whisk until no lumps remain. Stir in food coloring, if using. Thin with more milk if necessary. Drizzle about 1 teaspoon of glaze onto each cookie and spread with the back of a spoon.
• Melt the dark chocolate in the microwave in 30-second intervals, stirring after each interval, until chocolate is smooth. Place in a zip-top plastic bag and snip off one of the bottom corners. Drizzle over each cookie. Sprinkle crushed peppermint candies over the top. Serve and enjoy.