Peppermint Shortbread Cookies
2 sticks unsalted REAL butter, softened
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
2 and 1/3 cups all-purpose flour
3/4 cup Andes peppermint crunch baking chips
In a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, vanilla, and salt until smooth. Gradually add flour and mix on low until combined. Add Andes baking chips and continue mixing on low until fully combined.
On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm.
When ready to bake, preheat oven to 350 degrees Fahrenheit. Cut the shortbread dough into 1/4-inch slices and bake for 13-15 minutes on parchment lined baking sheets.
Note: If you freeze the dough for longer than 30 minutes, you may have to let it set out at room temperature for 30 minutes or so to achieve uniform slices.