Peppermint White Chocolate Shortbread Cookies

December 16, 2022
Created by Chef Casey Bowthorpe
40 min
Serves 16 cookies
  • 10 Tbsp butter softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 10 oz white chocolate chips
  • 1 cup candy cane crushed

Using a mixer cream the butter for about 3 minutes, until nice and smooth. With mixer on low, mix in the sugar and then cream again for another 3 minutes. Add in the vanilla and salt. Next, on low speed, add in the flour and mix until just combined.

Place the dough on a sheet of plastic and shape into a rectangular log that is about 8 inches long. Wrap fully and chill for atleast an hour. Heat oven to 350°. Remove cookies from fridge and cut into half inch slices. Lay out the cookies on a sheet tray one inch apart. You can use a tooth pick to make decorative holes in the top of the cookie.

Bake cookies for 8 to 12 minutes, rotating at 6 minutes, until they start to turn golden on the bottom. Remove from oven and let cool.

Melt the white chocolate in a double boiler. Once melted, dip the cookie in the chocolate and then in the candy cane pieces. Let chocolate set and enjoy.