Christmas Time

Friday, December 18, 2015

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Recipe for Peppermint Shortbread Cookies from Life By Baby
Wet Ingredients:
2 Cups Unsalted Butter
1 Cup Granulated Sugar
1/4 Cup Cream
1 Teaspoon Peppermint (Extract)
1 Teaspoon Vanilla
Dry Ingredients:
4 Cups All-purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Peppermint (Extract)
Additional Ingredients:
Crushed Peppermint
Coarse Sugar
Preheat oven to 350°. Mix Wet and Dry ingredients separately; combine. Roll dough 1/2 inch thick on heavily floured surface. Use round cookie cutter (or top of glass or jar) to cut shapes and place on cookie sheet (6-8 at a time). Bake 10 minutes. Cool 10 minutes. Remove. Makes 24 cookies. Top with Peppermint Frosting (recipe below) and sprinkle with mixture of crushed peppermint and coarse sugar.
Peppermint Frosting
4 Cups Powdered Sugar
1 Cup Unsalted Butter
2 Tablespoons Milk or Cream 
1 Teaspoon Peppermint (Extract)
Mix ingredients (Tip: Add additional sugar to thicken or milk or cream to thin. Thickness should allow you to easily roll frosting into a 1 inch ball which can then be pressed across top of cookie while still warm from heat of hands.


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