Chocolate Peppermint Shortbread

Chocolate Peppermint Shortbread

This is an easy recipe that bakes quickly and makes a great treat to send to your Valentine.
Plan Ahead Note: the butter needs to be softened to room temperature.
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Servings: 16 slices of shortbread
Course: Valentines
Ingredients Method

Ingredients
  

  • ¾ cup unsalted butter softened to room temperature
  • ¾ cup powdered sugar sifted
  • ¼ cup unsweetened cocoa powder sifted
  • ¼ teaspoon peppermint extract
  • 1 ⅓ cups all-purpose flour
  • ¾ cup mini semi-sweet chocolate chips plus ½ cup for melting
  • Red and Pink sparkling sugar

Method
 

  1. Preheat the oven to 300°.
  2. In a large mixing bowl of an electric mixer, beat the butter on medium speed for 30 seconds.
  3. Add the powdered sugar, cocoa, and peppermint extract, mixing until well combined.
  4. Slowly add in the flour until just blended, then add ¾ cup chocolate chips.
  5. On a cookie sheet covered with parchment paper, pat the dough into a 9" circle.
  6. Using a fork, prick the dough deeply to form 16 pie shaped pieces.
  7. Bake at 300° for 25 minutes or until the edges are firm and the center is set.
  8. Cool on cookie sheet for 2 minutes.
  9. With a long, sharp knife, cut shortbread into wedges along the perforations. Transfer wedges to a wire rack.
  10. Melt the remaining ½ cup of chocolate chips in a microwave at 30 second intervals until completely smooth.
  11. Using a knife, gently spread the chocolate over the tops of the shortbread pieces. Sprinkle with the sparkling sugar.