December 14, 2015 by: Julie Mcaferty
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).
1 cup soft butter
5/8 cup sugar (1/2 cup plus 2 tablespoons)
2 1/2 cups flour
1/4 crushed peppermint candy
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.