Greenlake Guest House

A Seattle Bed and Breakfast

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December 14, 2015 by: Julie Mcaferty

Peppermint Shortbread

Peppermint Shortbread

We're continuing to bake a new Chrismtas cookie every day this December. Today's recipe for Peppermint Shortbread is a favorite of assistant innkeeper Jane and was adapted by her from Betty Crocker's Picture Cookbook (1950). 

Ingredients:

1 cup soft butter

5/8 cup sugar (1/2 cup plus 2 tablespoons)

2 1/2 cups flour

1/4 crushed peppermint candy

Directions:

Heat oven to 300F. Mix all ingredients thoroughly with your hands. Press the dough into a 9x12 inch pan. Bake for 25-30 minutes, or until set. Do not let it get brown. Allow to cool slightly, then cut into squares.

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