In a blender or food processor, combine the butter with sugar, Rodelle peppermint extract and Rodelle Vanilla Extract. Blend until combined, scraping the bowl to ensure even mixing.
Add remaining shortbread ingredients (flour, water, and salt) and blend until smooth. Again, scraping bowl to make sure all ingredients are well combined.
Scoop the dough into 1 teaspoon balls (approximately 8 grams each) using a scooper or using two teaspoons to divide dough onto parchment lined baking sheets. Roll the dough balls to make sure the shape is round and place cookies two inches apart.
Press the shortbread dough flat by placing a sheet of parchment on top of the dough balls and pressing flat with another baking sheet until they are about 1” wide circles. You can also use the back of a drinking glass that has been dipped in water to help release the dough after flattening.
Bake the shortbreads in a preheated 350F oven for 20-25 minutes or until golden brown and crisp.
Allow cookies to cool for 60 minutes before glazing with white chocolate peppermint glace.
To glaze cookies:
Melt white chocolate chips in a bowl according to instructions on the back of the bag.
Once white chocolate is melted, stir in Rodelle peppermint extract until well combined.
Working with a fork and a spatula, work with one cookie at a time and dip into the glaze. While the cookie is thoroughly dipped and with the top of the cookie facing upward on the fork, gently tap the fork on the spatula to remove any extra white cholate back into the mixing bowl.
Place the glaze onto a parchment lined sheet. At this point you can sprinkle with the crystal sugar as an optional finishing step.
Allow glaze to set until firm before storing for enjoyment.
Note: To keep the white chocolate warm during glazing, placing the mixing bowl on top of a pot of hot (~120F) water.
Recipe was created for Rodelle by ADM Culinary chef, Phillip Stepler. Photos taken by Amanda at frommetovuu
