Peppermint Shortbread Cookies

Christmas is my favorite time of year. I love the colors, the decorations, the food, the family time …. basically everything except the cold. I enjoy baking and the holidays is the perfect time to do it because you can share the baking with loved ones. These Shortbread cookies are a family recipe from Mark’s side of the family and I created the peppermint icing to put my own flair on them and of course make them feel more Christmas-y! Of all the cookies I make, these are hands down the easiest cookies to make. It is also pretty hard to mess them up. If you accidentally use too much flour or too much butter you will absolutely notice a texture difference but they still taste great and no one really complains.

Serving Size: 21 Cookies

Cookie Ingredients

• 1 Cup Soft Margarine

• 1 Cup Flour

• 1/2 Cup Icing Sugar

• 1/2 Cup Corn Starch

• 1/4 Tsp. Salt

Icing Ingredients

• 1/2 Cup Butter/Margarine

• 2.5 Cups Icing Sugar

• 1 Tbsp. Almond Milk

• 1 Tsp. Peppermint Extract

• 1 Tsp. Vanilla Extract

• 4-6 Drops Green Food Coloring

Directions

• Pre-heat oven to 325F degrees. Beat margarine until light and fluffy and then add icing sugar while beating. Add corn starch and continue beating.

• Add flour and salt slowly while beating. Roll into 1.5inch balls and place on an ungreased baking pan. Leave enough room between each ball to allow for setting. Bake for 8-10 minutes. Remove and cool.

• While the cookies are cooling, in a medium bowl beat the butter until it is light and fluffy. Slowly add the icing sugar and beat well. Add in the almond milk then both the vanilla and peppermint extracts. Finally add the food coloring and mix well.

• Once cookies are fully cooled, using a piping bag, decorate with Christmas trees or any other desired shape. Top the trees with sprinkles to give the extra Christmas-y feel.