Peppermint Shortbread - This One's a Keeper!

 

I can hardly believe Christmas has come and gone.  We had a great holiday this year.  My kids are still grinning from ear to ear from all the wonderful things they received.  And now we get more than a week to relax and hang out before we have to go back to work and school.  I think this will be the best part - hanging out with my kids and relaxing.

 

Santa brought my daughter an Easy Bake Oven.  Is she my daughter or what?

 

 

And my son hasn't taken off his light glasses.  Is this a hoot?

 

 

Shortbread is my favorite cookie.  I'm pretty sure I could eat it everyday (and love every minute of it!)  And this recipe?  Delish!

 

This is the same shortbread I made for our Samoas Fudge.  If you missed our Samoas Fudge - go check it out right now because it was AMAZING!!!!

This recipe was delicious and I decided it will now be on my "to make" list every winter.  I loved it that much!

I did change one thing.  I used Andes Peppermint Crunch Baking Chips instead of Candy Cane Kisses.  I'm addicted to Andes Peppermint Crunch.  I love it.  It loves me.  We're all good.  We used them in our White Chocolate Peppermint Fudge,  Candy Cane Pudding Cookies, Andes Peppermint Crunch Chunkies, and our Chocolate Peppermint Snowballs.  See, I told you we have a thing.  And this one did not disappoint!

 

 

Peppermint Shortbread

Source:  Something Swanky

* 1 cup butter, softened

* 1 cup sugar

* 1 large egg yolk

* 1 tsp. vanilla

* 1/4 tsp. salt

* 2 cups flour

* 1 cup milk chocolate chips

* 1 cup Andes Peppermint Crunch chips

* 2 ounces white chocolate

Cream butter and sugar until light and fluffy.  Add egg, vanilla, salt and flour and mix well.  Press into the bottom of a 9x13 pan lined with parchment paper.

Bake in a 350 degree oven for about 25 - 30 minutes (until it is golden brown and slightly puffy.)

Remove from oven and immediately sprinkle with your chocolate chips.

 

 

 Let the chocolate sit for about 3 minutes until it is melted and then spread over the shortbread. 

 

 

Immediately sprinkle with the Andes Peppermint Chips.

 

 

Melt the white chocolate and drizzle over the top. 

 

 

Now here's the hard part... let sit until cool and don't cut into them and eat the entire pan.  Good luck!

 

 

Enjoy!

 

 

 

I'm linking to the parties on my sidebar.