I absolutely love shortbread, but I love peppermint even more! They have tiny shards of peppermint candy canes with a heaping of peppermint extract for an extra kick! Put these out for santa... you should easily cross over to the nice list!
|Nutritional Facts for Non-Decorated Cookies|
1 3/4 c. AP flour
1/4 c. blanched almond flour
1/4 c. powdered candy cane dust
1/4 tsp. salt
3/4c. ghee, room temp. (or 1 c. unsalted butter)
1/2 c. coconut sugar
1 tsp. peppermint extract
Yields — 18 cookies
2 c. white chocolate chips, melted
Red sugar sprinkles optional.
Directions: Be sure to make ahead of time, shortbread needs some refrigerator time to set.
Preheat to 350 deg. F. In a medium-sized bowl, whisk together flours, candy cane dust and salt. Set aside, as you cream together ghee (or butter) with coconut sugar and peppermint extract. Combine your dry and wet ingredients. Once combined into a thick batter, roll into a tight ball (make sure to flour your station before doing this). Wrap in plastic wrap and set in fridge for 3 hours at least, or 24 hours preferred.
When firm, scoop out rounds with an ice cream scoop. Set on cookie sheet about an inch apart (they don't spread). Make sure to adjust the shape exactly as you want the cookie to come out. Don't just put mounds of dough, flatten it in your hand to about 2 " wide. Bake for 8-10 minutes. When cooled, dip in white chocolate and decorate with red sprinkles if using! ~ENJOY!