White Chocolate Peppermint Glazed Shortbread Cookies


Peppermint, the flavor of the holidays, takes white chocolate glaze to the next level on a traditional shortbread. Use this glaze on your favorite cutout cookies, gingerbread or no fail sugar cookies.


White Chocolate Peppermint Glazed Shortbread Cookies


5 tablespoons unsalted butter, softened
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 egg white
1 1/2 cups all-purpose flour
4 ounces white chocolate
2 tablespoons heavy whipping cream
1/2 teaspoon peppermint extract
1/4 cup finely crushed candy canes

Beat butter until creamy. Add sugar and beat until fluffy.
Add vanilla, salt and egg white and beat until well combined, scrape the bowl as necessary.
Incorporate flour without over-mixing.
Wrap dough in plastic and chill for 1 hour.
Preheat oven to 400 degrees F and prepare baking sheets with parchment, set aside.
Roll dough to 1/4-inch thick and cut out fluted rounds.
Bake 6 to 8 minutes, until cookies are browned on the edges.
Cool cookies on a wire rack.
Microwave chocolate and cream in 30 second intervals, until melted, stirring to incorporate.
Mix in peppermint extract.
Spoon glaze over cooled cookies and sprinkle with crushed candy before ganache sets.

Comments (2)


Ok so I tried these. Let me preface by saying I'm a good baker with lots of experience. While the cookies came out perfectly they were a 1 out of 10 on the taste scale. I used excellent quality flour, butter, vanilla and sugar...however they were dry and tasteless. The white chocolate glaze didn't really work for me. Overall, a disappointing recipe. Let me know if anyone has success making them as the recipe states.