Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
Originating in Scotland, the first printed shortbread recipe appeared in 1736, from a Scotswoman named Mrs. McLintock. But even before that, shortbread biscuits were widely associated with Christmas and Hogmanay (New Year’s Eve).
Curious person that I am, I have often wondered about the name shortbread? What’s short about it? And why is it associated with Scotland? Friends, I’m here to answer those burning questions for you!
Tender, buttery shortbread cookies flecked with peppermint baking chips and dipped in chocolate. These peppermint shortbread cookies are a holiday favorite!
2cupswhite or dark chocolate melting wafersor both
Instructions
In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer), cream butter for 1 minute. Add powdered sugar and beat for 4 minutes on medium speed until pale and fluffy. Add extracts, mix until combined.
With mixing speed on low, add flour and salt. Mix until a few streaks of flour are left, then add baking chips and mix until combined.
Divide dough into two even portions. Place each portion of dough onto a large sheet of plastic wrap. Form a log 2 inches in diameter. Roll in plastic wrap and place in the refrigerator to chill for 2 hours or more.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mat.
Cut the logs into 1/4-inch thick slices. Place onto the prepared baking sheet. Bake for 12-14 minutes or until crisp on the edges. Remove from the oven and cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
Melt wafers in a double boiler or in a microwave-safe glass bowl. Dip or drizzle the cookies, sprinkle with additional baking chips, if desired. Allow chocolate to set before storing.
Butterscotch is claimed to have been first named in 1817 in Doncaster, England by Samuel Parkinson. He had begun making the candy earlier under the name of buttery brittle toffee. The company that produced the candy received the Royal Seal of Approval for their highly demanded export.
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Fold in butterscotch chips and toffee bits. Cover and refrigerate 1 hour or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. fluted round cookie cutter. Place 1 in. apart on ungreased baking sheet.
Bake 10-12 minutes or until lightly browned. Remove to wire racks.
Butter cookies (or butter biscuits), also known as Danish biscuits, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a “crisp cookie” due to its texture, caused in part by the quantity of butter and sugar.
Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.
Preheat oven to 350 degrees F. Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.
Notes
Parchment paper can be used for easier cleanup/removal from the pan.
Chocolate Oatmeal Peanut Butter Bars – Looking for snacks to satisfy your children who tell you 20 times a day ” Mom, I’m hungry ! “. We have found a recipe that will please both children and moms because it will satisfy their desire of sugar, even if this recipe is not very sugary.
Although the Scots were not the first to plant oats, they were among the first to enjoy them due to their geography and climate. Oats have been around for thousands of years, with the earliest known grains dating back to Egypt’s 12th Dynasty, around 2000 B.C., while they may have been known to the Chinese even earlier.
Looking for snacks to satisfy your children who tell you 20 times a day " Mom, I'm hungry ! ". We have found a recipe that will please both children and moms because it will satisfy their desire of sugar, even if this recipe is not very sugary.
Georgia Pecan Upside Down Cake – There’s a type of cake that comes out of Georgia that’s chock full of pecans and coconuts and oh my… is it delightful.
Origin of the Georgia Pecan
Pecan nuts are the fruit of pecan trees (Carya illinoensis), a species of hickory in the walnut family. First grown commercially in Georgia during the late 1880s, pecans became one of the state’s most important commodities by the early 1900s.
Preheat oven to 350°F and line a 9×13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!
