Ever since Easter ended, I’ve been on a sweet kick.
You’d think that having a house full of chocolate would satisfy that. But somehow it only seemed to make it worse!
I decided a little shortbread was in order. Who knows where these cravings come from? It was Po’Boys not long ago. :)
This is peppermint candy shortbread, and although they served an excellent purpose of satisfying my current craving, they would be wonderful at Christmastime, too.
I have a special place in my heart for peppermints. My grandmother, who I based my Myrtle Clover character on in my Midnight Ink series, used to put peppermints under my sister’s and my pillows at night as a special treat. And she always had a bowl of peppermint candy out for us to enjoy.
So between the shortbread and the peppermints in this recipe, how could you go wrong?
1 cup butter, softened
1/3 cup sugar
2 ½ cups all-purpose flour
8 ounces Nestle Premier White baking bar
2/3 cup Andes Candies peppermint squares, chopped
· Beat butter at medium speed until creamy, gradually add sugar, beating well. Add flour, beating just until blended.
· Divide dough into 3 equal portions. Place 1 portion of dough on ungreased cookie sheet; roll into a 6” circle. Score dough into 8 triangles. Repeat with remaining portions.
· Bake at 325 for 25 minutes or until barely golden brown. Cook on cookie sheet for 5 minutes, move to cookie sheet and let them cool completely. Separate disks into wedges. (shortbread is very fragile so be careful moving to cooling rack.
Makes 2 dozen
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
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