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Chocolate-Peppermint Shortbread
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Prep Time:
15 minutes
Total Time:
1 hour 10 minutes
Indulgent mint-chocolate cookies - a dessert delight!
Ingredients:
  • 1 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 4 oz bittersweet baking chocolate, melted, cooled
  • 1/2 teaspoon peppermint extract
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup unsweetened baking cocoa
  • 1/2 cup powdered sugar
  • 2 tablespoons unsweetened baking cocoa
  • 1 to 2 tablespoons milk
  • 2 tablespoons chopped miniature peppermint candy canes
Instructions:
  • Preheat oven to 325°F and generously coat two 9-inch glass pie plates with cooking spray.
  • In a large bowl, use an electric mixer to beat together butter, granulated sugar, chocolate, and peppermint extract until light and fluffy. Gradually mix in flour and 1/3 cup cocoa on low speed. Divide the dough in half and press evenly into pie plates using lightly floured hands.
  • Bake for 22 to 24 minutes until the edges gently pull away from the sides of the pie plates. Allow them to cool for 5 minutes in the pie plates. Then, delicately cut each round into 16 wedges. Let them cool completely in the pie plates on a cooling rack for about 30 minutes.
  • Combine powdered sugar and 2 tablespoons of cocoa in a small bowl. Gradually add milk until the glaze is smooth and thin enough to drizzle. Drizzle the glaze over the wedges and sprinkle with candies. Enjoy!

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