Description
Enjoy a tiny taste of the holidays with this small batch recipe for candy-cane-filled shortbread cookies.
Ingredients
- ¼ cups Unsalted Butter, Softened
- 2 Tablespoons Coconut Sugar (or Organic Cane Sugar)
- ⅛ teaspoons Food-grade Peppermint Oil Or 1/4 Teaspoon Vanilla Extract
- ½ cups White Whole Wheat Flour (or Sub All-purpose Flour)
- 1 pinch Fine Grain Sea Salt
- 2 Tablespoons Crushed Peppermint Candy Cane, Divided
- 1 Tablespoon Semi-Sweet Chocolate Chips
- ¼ teaspoons Melted Coconut Oil
Preparation
Preheat toaster oven to 350ºF.
In a small bowl, use a wooden spoon to cream together butter, coconut sugar and peppermint oil or vanilla extract until light and fluffy. You can accomplish this quicker with a hand mixer if you like.
Stir in flour, sea salt and 1 tablespoon of the crushed peppermint. Mix until a dough forms.
Shape dough into twelve 1-inch sized balls and place on a greased or silpat-lined cookie sheet.
Bake cookies 12–15 minutes. The cookies will be ready when their tops are firm to the touch. Allow cookies to cool on the sheet for 3–4 minutes and then transfer to a baking rack to cool completely around 30 minutes.
Once cookies have cooled, melt chocolate chips and coconut oil in the microwave, stirring every 8 to 10 seconds until smooth. Dip the top of each cookie into the chocolate or drizzle chocolate onto cookies and sprinkle with remaining tablespoon of crushed peppermint candy cane. Allow chocolate to set, about 20 minutes.
