Peppermint Dream Bars are wonderful shortbread-type cookies. They are doubly delicious Sugar Cookies with Andes Peppermint Baking Chips in the batter and a peppermint powdered sugar glaze. Terrific for holiday baking, Christmas Cookie Exchanges and Valentine's Day.
1 pastry/piping bag or zip lock bag (without the bottom)
1 spatula
Ingredients
PEPPERMINT DREAM BARS:
1cupgranulated sugar
1cuppowdered sugar
2cupsCrisco shorteningno substitutes
1 1/2tsp.mint and peppermint extract
2largeeggsbeaten
4 1/3cupscake flourNOT all-purpose flour
1tsp.baking soda
1tsp.baking powder
1/2tsp.salt
10oz. pkg.Andes peppermint crunch baking chips
PEPPERMINT ICING:
2cupspowdered sugar
1tsp.mint and peppermint extract
2-3tbsp.wateror more as needed
2-3dropsred food coloring
Instructions
PEPPERMINT DREAM BARS:
Preheat oven to 350°.
In large mixing bowl mix sugars, shortening, vanilla, egg, baking soda, baking powder, and salt.
Mix with electric mixer until well mixed.
Add cake flour and 10-oz. bag Andes Peppermint Crunch Baking Chips.
Stir together very well with a wooden spoon until mixture is thoroughly mixed and no longer crumbly.
Using an electric mixer at this point toughens cookies.
Spread mixture in greased 10x15” glass baking dish.
Bake at 350° for about 35 minutes.
Remove from oven; cool completely.
Add icing.
PEPPERMINT ICING:
Whisk sugar, peppermint extract, red food coloring and water to a good spreading consistency.
Drizzle over bars or transfer icing mixture to a sandwich bag.
Cut off tip and pipe onto bars in whatever design you desire.
Allow to cool completely before cutting into bars.
Notes
NOTE: This recipe has a delightful peppermint flavor. But if you want to tone down the mint flavor a little, you can substitute vanilla for peppermint extract in the cookie dough and the icing.
Recipe inspired from Paradise Cafe's World Famous Sugar Cookies via Arizona Central.