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Chocolate-Peppermint Shortbread Recipe

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This recipe for Chocolate-Peppermint Shortbread is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shortbread:
1 c. butter or margarine, softened
1/2 c. granulated sugar
4 oz. bittersweet baking chocolate, melted and cooled
1/2 tsp. peppermint extract
2 1/4 c. Gold Medal all-purpose flour
1/3 c. unsweetened baking cocoa

Glaze and Topping:
1/2 c. powdered sugar
2 Tbsp. unsweetened baking cocoa
1 - 2 Tbsp. milk
2 Tbsp. chopped miniature peppermint candy canes
Directions:
Directions:
Preheat oven to 325º
Spray 2 (9 inch) glass pie plates with cooking spray
In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy
On low speed, beat in flour and 1/3 c. cocoa
Divide dough in half
With lightly floured hands, press dough evenly in pie plates
Bake 22 - 24 minutes or until edges just begin to pull away from sides of pie plates
Let cool in pie plates 5 minutes
Carefully cut each round into 16 wedges
Let cool completely in pie plates on cooling rack, about 30 minutes
In small bowl, mix powdered sugar, 2 Tbsp. cocoa and enough of the milk until glaze is smooth and thin enough to drizzle
Drizzle glaze over wedges; sprinkle with candies

 

 

 

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