This post is sponsored in conjunction with #ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the #ChristmasSweetsWeek recipes. All opinions are mine alone.
Welcome to Christmas Sweets Week! I am so excited to kick off this event with all of you. This week is all about the sweets and goodies. I am sharing a new recipe each day highlighting some of the products from our sponsors-which are also products in our giveaway! At the bottom of this post you can enter the giveaway or read more about the prizes! To read more about the companies, hop over to my intro post with all of the details!
Today, I sharing a recipe for Peppermint Shortbread Cookies, but before we get there take a look at what is on the agenda for the other participants! There are so many delicious recipes that I don't know where to start and it is only day one! However, during the holidays this is not a bad problem!
Beverages:Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Frozen Blue Hot Chocolate from For the Love of Food
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate's Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker
Breakfast:Christmas Cranberry Bread from Hezzi-D's Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin' For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen
Candies:Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear's Wife
Peppermint Patty Candy from Everyday Eileen
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas
Desserts:Black Forest Tirimisu Parfait from A Kitchen Hoor's Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossoms from Blogghetti
Eggnog cookies from Karen's Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara's Multicultural Table
Glazed Gingerbread Loaf from 4 Sons 'R' Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart
This recipe reminds me of one of my favorite childhood food memories. Growing up there was a bakery down the street from my house, and my best friend and I would walk there to pick out a shortbread cookie. The cookies were so buttery and covered in sprinkles. It is one of my favorite memories and those cookies, to this day, are one of my favorite things in the world. This shortbread recipe brings back all the wonderful memories of those cookies.
This recipe is delightfully simple, and was perfect to utilize my new baking sheets I was able to purchase compliments of Dixie Crystals Sugar. Dixie Crystals was kind enough to send participants a gift card to purchase some supplies for this event (in addition to their generous prize package for our readers), and I was thrilled to replace some of my old baking sheets for lovely new ones!
I make this recipe using my stand mixer and it comes together so quickly. The most time intensive part of shortbread cookies is the chilling of the dough. If you make these cookies, please allow yourself time to allow the dough to chill properly, or it will impact the baking time, and ability to evenly slice your cookies.
To make the cookies, the dough is shaped into a log, chilled, and sliced. Make sure you use a knife that will allow clean slices. Allow yourself a few practice slices if you are new to slice and bake cookies. If the cookies are not evenly sliced you might have some uneven baking along the edges. I like my cookies sliced ⅓ to ½-inch. You can slice to ¼ or a little larger than ½, but cooking time with be different. I find that when I am trying for a thin slice my cookies tend to become less uniform and the edges of the cookies get a little too cooked. However, once you get your method down you will be a quick moving pro at this type of cookie!
I made these cookies for a cookie exchange last weekend (along with another cookie I am sharing later this week), and they were a big hit. They are great for an exchange because the recipe can easily be doubled, and it makes a lot of cookies. The peppermint flavor is not overpowering, and the cookies are so light. Perfect for a holiday party platter or an exchange.
Peppermint Shortbread Cookies
- ½ lb unsalted butter, softened at room temperature (2 sticks)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ⅓ cups flour
- ¾ cup Andes peppermint crunch baking chips
- Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth.
- Mixing on low speed, slowly, add flour until combined. Add baking chips and mixing on low until combined.
- Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log. freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices. If your slices are not even rounds the cookies will not cook evenly.
- When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into ⅓ -½-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets.
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Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.