I grew up spending hours in the kitchen every Christmas with my mom and sister. As a mom I now understand why she had us helping, rolling all those balls for cookies and candy can be a daunting task. We started our Christmas baking this week and will be working on a lot of things in the coming week. Brooklin and I started our baking after she got home form school today. I hope that as my girls grow older they remember good memories of our time in the kitchen around the holidays.
Today’s cookie was an accident gone right. I managed to save some shortbread cookie dough that originally had been planned for my cookie press.It came out all wrong and so I decided to make bite sized round shortbread cookies with the mix.
Powdered Peppermint Shortbread Christmas Cookies
- 1 cup softened organic sweet cream butter
- 1 1/2 cups organic flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon vanilla
- 1/2 cup cornstarch
- 1/2 cup chopped peppermint candy canes or use Andes Peppermint Chips baking chips.
One those are all together add peppermint and mix then roll into balls.
Then roll in more sugar and bake.
Bake at 350 degrees for 10-13 minutes.
You could easily drizzle a little chocolate on these to add something extra. You cold use cranberry’s and pistachios instead of peppermint. You could go a long way with this recipe.