Grammy's Kitchen · Shortbread · Peppermint Shortbread Cookies
One of 67 shortbread recipes we measured
from www.momontimeout.com
8 cooks on www.momontimeout.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 76% | 86% |
| total sugar | 50% | 56% |
| salt | 0% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 1/2 cups all purpose flour |
| 150 g | 3/4 cups sugar |
| 227 g | 1 cup butter (cubed (and cold)) |
| 1 1/4 cups Andes peppermint crunch chips | |
| 4 g | 1 tsp extract (vanilla, almond, or peppermint) |
| red food coloring (optional) | |
| more sugar to coat cookies before baking if desired |
Method: 10 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.