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