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Ingredients
- 2-1/2 sticks unsalted butter softened
- 3/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 tsp salt
- 2-1/3 cups all purpose flour
- 3/4 cup peppermint crunch baking chips
Ingredients
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Instructions
- In stand mixer fitted with paddle attachment, cream butter, powdered sugar, vanilla, and salt until smooth.
- Gradually add flour and mix on low until combined.
- Add baking chips and continue mixing on low until fully combined.
- On wax paper or parchment paper, form dough into 12–14-inch log and freeze at least 30 minutes, or until firm.
- Heat oven to 350 degrees.
- Cut shortbread dough into 1/4-inch slices; bake 13–15 minutes on parchment-lined baking sheets.
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