Like, I can’t find them anywhere, even though I just had them the other day.
How does that even happen?? It’s not like we live in a mess, or in clutter. We are top notch streamliners, what with all the moving and such.
And yet, they’re gone.
I mean, I kinda gotta get them in the mail, but they’ve vanished into thin air.
I like to blame the Hubster when things go missing around here, because he has a notorious habit of throwing things out, but even he wouldn’t have tossed an entire box of addressed Christmas cards.
Which leads me to the only logical conclusion…
The Elves on the Shelves of the world did not appreciate what I had to say about them. They’re in cahoots with the tiny goblins that sneak in through the plumbing access tile in my bathroom, I’m sure of it.
I decided to try to appease them with sweets. Teeny tiny peppermint shortbread filled with bits of candy cane ought to do the trick, eh?
Course, then they were so yummy, I ate them all, and may have angered the small magical beings of the world further. My tweezers are MIA, and I haven’t seen my favorite slipper socks since cookie day.
Which means that you’re gonna end up eating about 12 every time you go to have one.
Don’t say you weren’t warned.
Since these are so tiny, and since they don’t rise greatly or spread really at all, you can put lots and lots of them on a sheet, close together. They’re all chums, they don’t mind. I think I put about 40 or more on each sheet. And I made three sheets, so that gives you an idea of how many one inch cookies you’ll end up with here.
That statement needs no explanation.
For some of the plain cookies, as soon as I removed them from the oven, I pressed a tiny Hammond’s peppermint pillow on top. Since the cookies were so hot, the sugary candy melted just enough to the surface to stick. These were, by far, my favorite to eat. They were already amazing before the candy, but the pillows added an extra little crunch, and an additional little zing of peppermintiness. That’s a word.
The Hubster is a huge fan of shortbread, and for some reason, I rarely make it. I mean, he couldn’t have an easier favorite, but I just never make it. I made this recipe for him, and I ate almost all of the cookies.
They’re just so light, and perfectly pepperminty without being overbearing, and just-right-sweet…I couldn’t resist. Looks like I’ll be making shortbread more often. Since it only takes about five minutes to make, I don’t mind.
This is truly the easiest homemade, from scratch cookie recipe you can make for the holidays, and they’re completely irresistible. Everyone will love them, and you hardly have to do anything. Win-win!
Makes 8 to 10 large cookies, or a whoooooooole lotta bite sized ones
**For vegan/dairy free and gluten free recipes, make sure all of your sugars and candies are vegan and dairy and gluten free**
1 cup (2 sticks) unsalted butter, softened (margarine for vegan/dairy free)
1/2 cup confectioners’ sugar
1/2 teaspoon salt
2 1/4 cups flour (GF flour for gluten free)
1/4 cup crushed candy canes
1 tablespoon of cream or milk (soy or almond milk for vegan/dairy free)
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
sugar, sprinkles, or peppermint candies for garnishing, optional
Preheat oven to 300 degrees.
In the bowl of a standing mixer, beat the butter and confectioners’ sugar together until light and fluffy. Add the salt, flour, and crushed candy, and continue beating until everything is fully incorporated and the mixture resembles wet sand with large clumps. Stir in the cream and extracts just until a soft, smooth dough forms, about 30 seconds.
Transfer the dough to a lightly floured work surface, and shape as desired (press into a shortbread pan or mold, press individual cookies, or roll and cut) and sprinkle with the sugar or sprinkles, if desired. If using candy, don’t add it until the cookies come out of the oven.
Bake for 30-35 minutes in a shortbread pan, or as large cookies. Bake for 15 minutes for bite sized cookies.
Allow to cool completely before serving.
Recipe by Darla