Peppermint shortbread cookies topped with a white chocolate peppermint kiss!
Course: Dessert
Cuisine: American
Servings: 30cookies
Ingredients
1c.butterroom temperature
1/2c.granulated sugar
1/2tsp.peppermint extract
2c.all-purpose flour
1/4tsp.salt
10peppermint candiescrushed
1/2c.granulated sugar for rolling
1pkg. Hershey’s candy cane kisses
Instructions
In a large bowl, using an electric hand mixer cream together the butter, 1/2 cup sugar, and peppermint extract. Gradually add flour and salt, beat until combined. Stir in crushed peppermint candies. Cover and chill for 1 hour.
Preheat oven to 350 degrees. Line three cookie sheets with parchment paper.
Roll dough into 1-inch balls, then roll in sugar. Place dough balls on the prepared baking sheets. Bake for 12 minutes. Remove from the oven. Wait 2-3 minutes, then press a candy kiss in the middle of each cookie.
Cool on the baking sheet for several minutes before removing to a cooling rack.
Notes
These cookies are really cute rolled in red and/or green crystal sugar too!