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.
Course Valentines
Servings 16 slices of shortbread

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.