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by Mr. Kringle

Today we celebrate one of my favorite things, cookies!! It's National Cookie Day and it only seems right that the Biscuit family is baking amazing cookies for everyone. Though they're all delicious, I devoured the Peppermint Shortbread Cookies. Delectable and feeling right for the season, Fancy shared her recipe with me, for you!
Merriest Wishes, Charolette Hollyhop™

‪#‎NationalCookieDay‬ ‪#‎PeppermintShortbreadCookies‬‪#‎KringlesInventionasium‬ ‪#‎MrKringle‬ ‪#‎CharoletteHollyhop‬

2½ cups all purpose flour
¾ cups sugar (plus extra to coat cookies)
1 cup butter, chilled and cubed
1¼ cups Andes peppermint crunch chips
1 tsp extract (vanilla, almond, or peppermint)
red food coloring

- Combine flour and sugar in a large bowl.
- Use a pastry blender to cut in butter (fine crumbs).
- Stir in extract, food coloring, and peppermint crunch chips.
- Use your hands to knead the dough until it comes together and forms a ball.
- Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours.
- Preheat oven to 325F.
- Line a baking sheet with parchment paper.
- Cut slices of cookie dough about ¼ inch thick and place on baking sheet.
- In a bowl, lightly cover the dough in the extra sugar.
- Bake for 10-12 mins or just until cookies are set (don't over bake).
- Let cool for several minutes on baking sheet before removing to cooling rack.