Buttery, melt in your mouth shortbread cookies infused with peppermint then dipped in chocolate and sprinkled with crushed candy canes. These white chocolate peppermint shortbread cookies are perfect for Christmas!
8ozwhite chocolateI used dipping chocolate
4or 5 candy canescrushed
Preheat the oven to 325F degrees. Line cookie sheets with parchment paper or silicone baking mats.
In a large bowl using an electric mixer, beat the butter until fluffy.
Then beat in the powdered sugar, peppermint extract and vanilla extract.
With the mixer on low speed carefully beat in the flour, cornstarch and salt. Then turn the mixer up to medium-high speed as the dry ingredients get incorporated.
Divide the dough into 2 pieces, ensuring to incorporate all the flour from the bottom of the bowl.
On a very well floured surface using a floured rolling pin, roll out 1 piece of the dough until it's about 1/4 to 1/3 inch thick. Use a cookie cutter to cut into rounds, and place 1 inch apart on the prepared cookie sheet. Place in the fridge to chill for 10 minutes.
Repeat the process with the second half of the dough
Bake the cookies 1 sheet at a time for 10-13 minutes, or until the tops are just golden. Watch carefully so the cookies don't burn.
Allow to cool fully.
Melt the chocolate in a small microwave safe bowl in 30 second increments, stirring between each.
Dip half of each cookie in melted chocolate and sprinkle with crushed candy canes.
Cookies store well in an airtight container at room temperature for 4 days.
White Chocolate Peppermint Shortbread
Amount Per Serving (1 g)
Calories 117Calories from Fat 63
% Daily Value*
Saturated Fat 4g25%
Vitamin A 159IU3%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.