The Great Food Blogger Cookie Swap ~ Almond Shortbread Cookies Dipped in White Chocolate, Pretzels and Peppermints
Serves: 36 cookies
  • 1 pound unsalted butter, room temperature
  • ½ cup powdered sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 teaspoons salt
  • 4 cups flour
  • 2 cups white chocolate chips
  • 1 tablespoon vegetable oil
  • 1 cup crushed peppermints
  • 1 ½ cups crushed pretzel thins
  • ½ teaspoon salt
  1. Whisk flour and salt together, set aside.
  2. In the bottom of a stand mixer, beat butter and sugar on a medium speed until light and fluffy.
  3. Add almond and vanilla. Beat until combined.
  4. With the mixer on low, slowly add flour. When dough has come together, divide into two equal balls and form into a discs. Wrap in plastic wrap and chill for 15-20 minutes.
  5. While dough is chilling, preheat oven to 350 degrees.
  6. Roll dough out dough in between ¼ and ½ inch thick, and cut into two inch circles. Place on a baking sheet lined with parchment paper.
  7. Bake for about 12 minutes until barely pale brown on the edges. Cool.
  8. While cookies are cooling mix chocolate and vegetable in a microwave proof bowl. Heat in the microwave in 30 second increments, stirring in between, until completely melted.
  9. Toss crushed peppermints, pretzels and salt together on a plate.
  10. Dip half of cookie in white chocolate, then dip in peppermint and pretzel. Dry on parchment paper.
Recipe by Cooking for Keeps at