December 9, 2013 by BettyCupcakes
I’m truly in the Christmas spirit now. We spent the weekend finding our Christmas tree, decorating the house, listening to the Johnny Cash Christmas album, going to church, visiting Edaville Railroad for the festival of lights, and baking 5 dozen cookies.
It was pretty much the best weekend EVER.
After all that holly jolliness, I figured it was time to spread some Christmas cheer on the blog the best way I know how- COOKIES!
I’ll be sharing a favorite Christmas cookie recipe every day this week. Some are family recipes and some are new favorites, but they are all guaranteed to warm your heart and your home.
These cookies originated as Dolley’s Delights, a cookie that I entered into a contest at Belle Grove Plantation.
But the more, I thought about them, the more they seemed perfectly fit for Christmas time. These cookies were inspired by peppermint ice cream which is one of my all-time favorite seasonal offerings. When I was a scooper at Marble Slab in high school, my go-to indulgence was peppermint ice cream mixed with crushed Oreo cookies and doused in hot fudge. Be still, my heart.
These cookies are a bit more refined than my wild ice cream sundae. Topped with melted white chocolate and crushed peppermint candy, these simple shortbread cookies are transformed into a sweet treat fit for Santa himself.
Peppermint Ice Cream Shortbread Cookies
- 4 sticks unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- 3 cups all-purpose white flour, spooned, levelled, and sifted
- ~20 peppermint candies, crushed
- 1 cup white chocolate chips
- Using either a stand mixer or hand mixer, cream butter and powdered sugar on medium until fluffy, 3-5 minutes. Scrape the bowl and beat a minute more. Scrape the bowl again and add all sifted flour. Mix on low until a soft dough forms ~ 1 minute. Scrape bowl and mix 30 seconds more.
- Turn dough out onto a large rectangle of plastic wrap. Shape into a round log that is ~12 inches long and 2 inches tall. Use the plastic wrap to help you shape the log and pack the dough together. It should be very tightly packed. Wrap in a second layer of plastic wrap and chill at least 3 hours or until very firm.
- Preheat oven to 325.
- Once the dough is chilled, remove from the refrigerator. Using a serrated knife, slice the log into ¼ inch thick slices. It should yield approximately 40 cookies.
- Place slices onto large (14×16) ungreased cookie sheets, approximately 1 inch apart. Bake 15-18 minutes until just barely browned on edges. Cool entirely on cookie sheet.
- Once cool, remove onto a wire rack.
- In a food processor, crush the peppermint candies until ground to small pebbles. You want to stop before they are dust.
- Using a double boiler, melt 1 cup of white chocolate chips. Stir occasionally.
- Once melted, frost each of the cooled cookies with a thin layer of white chocolate. Sprinkle ~⅛ tsp of crushed peppermint candy on top of each cookie.
What’s your favorite Holiday-only treat? Eggnog? Pumpkin Spice Lattes?