Peppermint Christmas Shortbread

SERVES: 30

SERVING SIZE: 1 cookie

COOK TIME: 18 Min

Here's a sweet new way to enjoy candy canes! Use 'em to make our Peppermint Christmas Shortbread. These Christmas cookies are loaded with candy cane flavor (in both the cookie and the frosting!). Plus, they look great on a Christmas cookie platter!

What You'll Need

1 stick butter, softened
3/4 cup granulated sugar
1/4 cup confectioners' sugar
1 egg
1/4 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup crushed candy canes
FROSTING
1 stick butter, softened
4 tablespoons cream cheese, softened
3 1/2 cups confectioners' sugar
1/2 teaspoon peppermint extract

What to Do

Preheat oven to 375 degrees F. Line a 9- x 13-inch baking dish with foil and coat with cooking spray.
In a large bowl, beat together 1 stick butter, the granulated sugar, and 1/4 cup confectioners' sugar until creamy. Add egg, sour cream, and vanilla; mix well. Gradually beat in flour, baking powder, and salt until dough comes together.
Press dough evenly into baking dish. Bake 18 to 20 minutes or until golden. Let cool.
To make Frosting, beat together 1 stick butter and the cream cheese 2 to 3 minutes or until very fluffy. Gradually beat in 3-1/2 cups confectioners' sugar and the peppermint extract. Spread frosting evenly over top of cookies.
Remove foil and place cookie on cutting board. Trim edges all around cookie. Cut into 1/3 lengthwise, then cut into triangles. Top with crushed candy canes.