Peppermint White Chocolate Shortbread Cookies

 

Ingredients:

250 g. unsalted butter (room temperature)

1/2 cup icing sugar (sifted)

1 egg white

A few drops of peppermint extract

300 g. plain flour (sifted)

A pinch of salt

150 g. white chocolate (melted)

A few drops of peppermint extract

Sprinkles for decorating

Methods:

1. In a mixer bowl, beat butter on medium speed until light and fluffy.
2. Add sifted sugar and mix on low speed together until incorporated.
3. Add egg white and peppermint extract and continue to beat on medium low speed until completely incorporated.
4. Add flour and salt, and mix on low until completely incorporated, scraping down the sides of the bowl.
5. Place dough into piping bag fitted with an open star tip and pipe cookies onto lined baking sheet, starting in the middle and piping in a circular motion outward.  Gently smooth out the end after you pipe each cookie with a clean finger.
6. Bake in a preheated oven of 162 degree Celsius for 9-10 minutes or just until the cookies lose their shine.  Remove from oven before they begin to brown around the edges.
7. Let cool on wire rack.
8. Melt white chocolate.  Stir few drops of peppermint extract into the melted white chocolate.
9. Dip each cookies into the melted chocolate about 1/3 of the cookies, and place them back onto the wire rack.
10. Sprinkle some sprinkles onto the white chocolate while it's still wet.
11. Let cookies sit until the white chocolate has set.
12. Store in an airtight container.
13. Enjoy!

After baking

Cookies are ready!

This recipe is adapted from 'The Busy Baker' with slight adjustment to suit my baking preference.