This shortbread cookie has a holiday flair to it. If you love shortbread, the crushed peppermint makes them very festive. Enjoy!
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1 cup butter, softened
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1/3 cup sugar
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2 1/2 cups flour
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4 (2-oz) vanilla bark coating squares
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2/3 cups crushed hard peppermint candies or candy canes
Preheat oven to 325 degrees.Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add flour, beating just until blended. Divide dough into 3 equal portions. Place one portion of dough on an ungreased baking sheet; roll into a 6-inch circle. Score dough into 8 triangles. Repeat procedure with remaining 2 portions of dough.Bake at 325 degrees for 25 minutes or until barely golden. Cool on baking sheets 5 minutes. Using a knife, working carefully, cut along scored lines into 8 triangles per circle. Move to a wire rack and cool completely.Melt vanilla bark coating in top of a double boiler over hot water. Remove from heat. Carefully dip wide edges of shortbread into chocolate and place on wax paper. Sprinkle crushed candy over coated edges. Let stand until coating is firm.Makes 24 cookies.This recipe, and 349 others can be found in our cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes” which can be purchased in our Gift Shop. Click Here to order your copy.
