Peppermint Shortbread would be amazing on its own - but when you add some sweet and tangy cream cheese filling to the party, you have a new creature entirely. Perfect for the holidays or a when a peppermint (or shortbread) craving strikes!
Total Time
2hr
5.0
2 Ratings
Author: Olive and Artisan
Servings:
12
Ingredients
Peppermint Shortbread
•
3
sticks
Unsalted Butter
, room temperature
•
1
cup
Powdered Confectioners Sugar
•
1
pinch
Salt
•
2
tsp
Peppermint Extract
•
2
drops
Americolor® Dusty Rose Food Coloring
•
3
cups
All-Purpose Flour
Cream Cheese Filling
•
1/2
cup
Cream Cheese
•
4
Tbsp
Butter
, softened
•
2
cups
Powdered Confectioners Sugar
•
1
tsp
Vanilla Extract
Cooking Instructions
1.
Cream the Unsalted Butter (3 sticks), Powdered Confectioners Sugar (1 cup), Salt (1 pinch), Peppermint Extract (2 tsp) and Americolor® Dusty Rose Food Coloring (2 drops) together until smooth.
2.
Add the All-Purpose Flour (3 cups) at once and mix until combined.
3.
Place dough between to large pieces of parchment and roll out about 1/4-inch thick. Place in the fridge on an even surface, and chill for 30 minutes.
4.
Preheat oven to 350 degrees F (180 degrees C).
5.
Cut dough into circles using a small biscuit cutter. Place the cookie back in the fridge for another 10 minutes if they start to soften. Arrange on a cookie sheet a few inches apart.
6.
Bake for 10-12 minutes. Cool on the cookie sheet.
7.
In a standing mixer, cream the Cream Cheese (1/2 cup) and Butter (4 Tbsp) until smooth and uniform. Add in the Powdered Confectioners Sugar (2 cups) and Vanilla Extract (1 tsp) and continue to cream for another minute. Place into a piping bag.
8.
Pipe the frosting onto half of the cookies and sandwich them together. Dust with powdered sugar and serve!
Author's Notes
Makes 24-26 cookies.
Nutrition Per Serving
CALORIES
498
FAT
29.8 g
PROTEIN
3.9 g
CARBS
52.0 g
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