Peppermint Shortbread

A shortbread with a twist.  Rich butter pares with peppermint and coconut in this unusual cookie.  Serve with coffee or milk as a Christmas Eve treat.

Ingredients

2 cups all purpose flour

peppermint-shortbread
Use a piece of candy cake or a small mint to decorate.

1/4 tsp salt

1 cup flaked coconut

3/4 cup soft butter

1/2 cup icing sugar

1/3 cup sugar

1/2 tsp peppermint oil

Combine flour,salt and coconut in a bowl. In a second bowl cream butter and sugars until fluffy.  Beat in peppermint extract.  Add flour mixture just until combined..

Pull off a sheet of parchment paper from the roll and form batter into a log on top of the parchment.  Roll and place in freezer until butter firms.

Remove log from fridge and cut into slices.  Place on cookie sheet and add a piece of candy cane or of broken peppermint on top of each cookie.

Bake at 3oo degrees Fahrenheit for 35 minutes or until golden brown.

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