MINTY SHORTBREAD BITES
Makes 64 Servings = 1 PointsPlus™
1 cup butter, softened (do NOT use margarine)1/2 cup powdered sugar
2 cups all-purpose flour
1 tsp peppermint extract
3 TBSP finely crushed hard peppermint candies (I used candy canes)
1 TBSP Splenda granulated
3 oz. vanilla-flavored candy coating (almond bark), melted
In a large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
Heat oven to 325º. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With the knife, separate rows by 1/4 inch.
Bake 28 to 35 minutes or until set and edges are just starting to turn golden.
Meanwhile, in small bowl, mix crushed candy and Splenda. In small resealable food-storage plastic bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
Do NOT remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies. Carefully place cookies on cooling racks. Cool completely, about 30 minutes, before munching!
MY SPIN: I love 'intense' flavoring, so the next time I make these I think I'll put 1 1/2 tsp peppermint extract. These will keep their shape (lucky cookies) better during baking if they're *very* cold when you put them in the oven. Also, I needed to make these bigger to make less bites, so I cut mine to make 32 bites at 2 PointsPlus™ each.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*