- 1 cup butter, softened
- 1/3 cup sugar
- 2 1/2 cups all-purpose flour
- 8 ounces vanilla-flavored candy coating or white chocolate chips
- 2/3 cup crushed hard peppermint candy
Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add flour, beating just until blended.
Divide dough into 3 equal portions. Place 1 portion of dough on an ungreased cookie sheet; roll into a 6" circle. Score dough into 8 triangles. Repeat procedure with remaining 2 portions of dough.
Bake at 325 degrees for 25 minutes or until barely golden. Cool on cookie sheets 5 minutes.. Remove from cookie sheets, and cool completely on wire racks. Working very carefully, separate disks into wedges.
Melt candy coating or white chocolate chips following the directions on package. Carefully dip edges of shortbread in melted coating; place shortbread on wax paper. Sprinkle crushed candy over coated edges. Let stand until coating is hardened. Yield: 2 dozen.