Chocolate-Peppermint Shortbread

Name: Chocolate-Peppermint Shortbread
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 32
Cuisine: Global
Ingredients: 113 grams bittersweet baking chocolate, melted, cooled; 237 milliliters butter or margarine, softened; 2 Tbsps chopped miniature peppermint candy canes; 532 milliliters Gold all-purpose flour; 118 milliliters granulated sugar; 1 Tbsp milk; 1 teaspoons peppermint extract; 118 milliliters powdered sugar; 79 milliliters unsweetened baking cocoa; 2 Tbsps unsweetened baking cocoa

You can never have too many dessert recipes, so give Chocolate-Peppermint Shortbread From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Head to the store and pick up granulated sugar, butter, milk, and a few other things to make it today.

Instructions

Heat oven to 325F. Spray 2 (9-inch) glass pie plates with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Oven

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 cup cocoa. Divide dough in half. With lightly floured hands, press dough evenly in pie plates.

Ingredients you will need

Peppermint Extract

Granulated Sugar

Chocolate

Butter

Cocoa Powder

Dough

All Purpose Flour

Equipment you will use

Hand Mixer

Bowl

Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round into 16 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.

Equipment you will use

Wire Rack