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Slice & Bake Peppermint Almond Shortbread Cookies dipped in white chocolate and dark chocolate.

Slice & Bake Peppermint Almond Shortbread Cookies

Author Beautiful Eats & Things


  • 1 cup of all-purpose flour
  • ¼ cup organic cane sugar
  • 1 stick organic unsalted butter chilled & cut into cubes
  • ¼ tsp salt
  • ¼ cup Sprouts Organic Almonds finely chopped and additional for garnish
  • 2 tsp Sprouts Organic Vanilla extract
  • 3 tbsp crushed peppermint and additional for garnish
  • 1 drop of peppermint extract
  • ½ cup white chocolate morsels
  • ½ cup milk chocolate morsels


  1. In a large bowl, combine flour, sugar, and salt. Add flour mixture and butter to a food processor or blender and pulse until all ingredients are combined. Add in vanilla extract and 1 drop of peppermint extract and pulse until mixture is
    crumbly. Be sure not to overmix.

  2. Add ingredients back to bowl and fold in almonds and crushed peppermint.
  3. Transfer cookie dough onto a floured surface. Knead and roll dough into a log. Cover with plastic wrap and refrigerate for approximately one hour.

  4. After about an hour, preheat oven to 325 F and line a cookie sheet with parchment paper. Slice cookies and arrange on cookie sheet.

  5. Bake for 14-16 minutes or until bottom and edges are lightly golden. Cook on a wire rack.
  6. Melt white chocolate morsels and milk chocolate morsels in the microwave, separately, for about 2 minutes. Make sure to stir about every 30 seconds. Dip the cookies into the melted chocolate, and sprinkle with additional chopped almonds and crushed peppermint, if desired.

  7. Allow chocolate to set before serving.
  8. Enjoy!