Crunchy bits of peppermint candy tastefully top melt-in-your-mouth sugar cookies.
Peppermint Shortbread Bites
- Prep Time 25 min
- Total 2 hr 0 min
- Servings 64
- Ingredients 7
Ingredients
- 1 cup butter, softened (do not use margarine)
- 1/2 cup powdered sugar
- 2 cups Gold Medal™ all-purpose flour
- 1 teaspoon peppermint extract
- 3 tablespoons finely crushed hard peppermint candies (about 6 candies)
- 1 tablespoon granulated sugar
- 3 oz vanilla-flavored candy coating (almond bark), melted
Make With
Gold Medal Flour
Instructions
-
Step1In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
-
Step2On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
-
Step3Heat oven to 325°F. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by 1/4 inch.
-
Step4Bake 28 to 35 minutes or until set and edges are just starting to turn golden. Meanwhile, in small bowl, mix crushed candy and granulated sugar. In small resealable food-storage plastic bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
-
Step5Do not remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies. Place cookies to cooling racks. Cool completely, about 30 minutes.
Nutrition
50
Calories
3 1/2g
Total Fat
0g
Protein
5g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 50
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 20mg
- 1%
- Potassium
- 10mg
- 0%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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