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Cookbook Recipes |
| Title: |
|
Peppermint Shortbread |
| Author: |
|
Sarah Ruple (Marce's Granddaughter) |
| Ingredients: |
|
1 1/2 sticks softened Butter
9 T Sugar
1 1/2 tsp light Brown Sugar
1 large Egg
1/4 tsp Vanilla Extract
3/4 tsp Peppermint Extract
2 c unbleached Flour
1 tsp minced Peppermint Leaves
1/8 tsp salt, if desired |
| Method: |
|
Cream butter and sugar. Beat in egg and
flavoring. Add flour in batches then add peppermint leaves and salt.
Beat until forms soft dough. Divide dough into 3 portions and roll
each into a ball to chill using plastic wrap. Chill for 1-2 hours. (Or
just put in a flat pan and flatten.) Bake in pre-heated 350
degree oven 12-14 minutes or until lightly browned. |
| Comments: |
|
Freezes very well. |
|