Home » Desserts » Minty Whipped Shortbread Cookies
Minty Whipped Shortbread Cookies
READY IN:27minsYIELD:48Cookies
INGREDIENTS
1cupsalted butter
1⁄8teaspoonpeppermint oil
1 1⁄2cupsall-purpose flour
1⁄2cupicing sugar
1⁄2cupwhite chocolate chips (or regular)
1⁄4cupcandy sprinkles (optional)
NUTRITION INFO
Serving Size: 1 (11) g
Servings Per Recipe:48
Calories: 62.5
Calories from Fat 39 g64 %
Total Fat 4.4 g6 %
Saturated Fat 2.8 g13 %
Cholesterol 10.5 mg 3 %
Sodium 35.5 mg 1 %
Total Carbohydrate5.3 g 1 %
Dietary Fiber 0.1 g0 %
Sugars 2.3 g9 %
Protein 0.6 g 1 %
DIRECTIONS
Preheat oven to 325°F and line two large cookie sheets.
In a large bowl, or (preferably) the bowl of a stand mixer, beat together the butter and mint oil (see note) until fully softened.
Add the flour and icing sugar and, starting on low, begin to combine everything. Beat for 8-10 minutes (yes, really), gradually increasing the speed. It will go from crumbly to resembling fluffy buttercream.
In the last minute of beating, add a couple of tablespoons of sprinkles, if using, and the chocolate chips.
Scrape down the bowl and with a small disher or teaspoon, drop balls of dough onto the lined pans, a couple of inches apart. Top with remaining sprinkles, if desired. .
Bake one pan at a time for 12 minutes, or until the bottoms are just brown.
Let the cookies cool on the pan for a few minutes before carefully transferring them to a wire rack.
Store between sheets of wax paper in an airtight container for up to a couple of weeks.
NOTE – Make sure you use peppermint oil for this recipe and not extract. Oil is far more concentrated and will not add moisture (which would be detrimental to the outcome).