Seasonal Shortbreads

Source: bakingsheet

1 cup butter, cold and cut into a few large pieces
½ cup sugar
1/8 tsp salt
1 ¾ cups of flour
¼ cup cornstarch
¼ tsp vanilla
1/3 cup each crushed peppermint sticks
1/3 cup coarsely chopped chocolate covered espresso beans

Preheat oven to 325F. Line a 9x13 inch sheet/jelly roll pan with parchment or aluminum foil.
Combine butter, sugar and salt in a food processor and pulse to combine. Add flour, cornstarch and vanilla and pulse until dough comes together into a ball. Press into prepared baking sheet (dough should be about ¼ inch thick). It's ok if it doesn't go all the way into the corners of the pan. Spread peppermint sticks over half the batter and chocolate covered espresso beans over the other half. Press lightly but firmly into the dough.
Bake at 325F for 30-40 minutes, until light golden brown. Cool for 5 minutes, then slice into small rectangles with a sharp knife. Let cool in pan. Makes 36 cookies.