In a bowl combine butter and sugar along with peppermint extract. Once it gets creamy, add the Flour and Baking Soda. Combine everything to make the cookie dough. Divide the dough into two parts. In one part, add few drops of Red Food Color and leave the other one white. The dough will be crumbly, but when you bring it together it will form a dough. Cover and freeze the cookie dough for 15 minutes or refrigerate for 30 minutes. Preheat the oven to 350F or 180C
Bring both red and white cookie dough together and roll the dough. It should have a white and red marbled effect to it. Use a Bell-shaped cookie cutter to cut out the cookies. Take them out in a cookie baking dish and bake for 10 minutes.
After the cookies have baked, cool them down completely. Melt white melting wafers in the oven and take them up in a zip-lock bag or piping bag. Snip the edge and drizzle over the cooled cookies. Decorate with Red and Green Christmas Sprinkles. Serve.
Video
Notes
You can store Christmas Shortbread Bell Cookies on the counter at room temperature, covered for 1 week.You can also make the cookie dough balls and store them in the freezer for 3 months. Do not need to thaw them before baking. Just bake for 10 extra minutes.Baked cookies can be frozen in a zip-lock bag for 3 months. Before eating, pop them in the oven at 350F and heat them for 5-10 minutes so that they get heated through.
Nutrition
Nutrition Facts
Christmas Shortbread Bell Cookies
Amount Per Serving
Calories 143
* Percent Daily Values are based on a 2000 calorie diet.
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