8 Weeks of Cookies - Chocolate and Peppermint Covered Shortbread

I love shortbread! I think it could be tied with snickerdoodles for my favorite cookie. So, when I saw this cookie in the December issue of Bon Appetit, it went on my list for this year's holiday cookies.

This is a super easy cookie to prepare & the results will make a pretty addition to the holiday cookie tray. Matt & I both really liked the flavor & he commented that he liked the fact they weren't overly sweet (I think the bittersweet chocolate helps with that).

I made a few tweeks to the original recipe. First of all I increased it by 50% because my baking pans are bigger than what they called for. Next, I melted my chocolate before putting it on the hot shortbread, they say the heat from the cookies will melt the chocolate but I didn't really trust that. I asked Matt to crush the peppermint candies for me. He put them in a food processor & ended up making more of a peppermint powder instead of chunks, I actually think it looks really pretty & sparkly. Finally, they swirled white chocolate all over everything & I didn't think it needed that.

Chocolate and Peppermint Covered Shortbread
(adapted from Bon Appetit Dec. '09)

12 oz unsalted butter, at room temperature
1 1/2 c sugar
1 1/2 t vanilla
1 large egg
1/4 heaping t salt
3 c all-purpose flour
9 oz bittersweet chocolate, chopped
1/4 c peppermint candies

Preheat oven to 350 F.

Spray a 12" x 16" baking sheet with sides with cooking spray. Line with a piece of parchment paper that hangs over the edges.

In a mixer beat the butter until creamy, about 2 minutes. Slow add the sugar and beat until light & fluffy about 3 minutes. Beat in the vanilla and egg.

Mix the flour & salt together. Gradually add to the batter, mixing on low until just incorporated.

Spread the batter out evenly in the prepared baking sheet. Prick all over with a fork. Bake for 25 - 30 minutes until golden brown.

While the cookies are baking melt the chocolate in a double boiler or in the microwave. Put the peppermint candies in a food processor & process until they reach a sugar like consistency.

When the cookies are done. Spread the chocolate over the top in a thin even coat. Immediately sprinkle with peppermint (a sifter worked well for this). Chill in the refrigerator until the chocolate is set, about 30 minutes. Use the parchment paper to lift the cooled cookie from the pan to a cutting board. Use a sharp knife to cut into pieces. (It's really hard to get all perfect pieces but think of it like a bark which is all different shapes. I found rocking the knife was the best way to get a clean cut.)

To freeze these cookies, layer them in a plastic container with wax paper between the layers.

Makes about 72 1" x 1" squares

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8 Weeks of Cookies 2009

Chocolate Chunk & Hazelnut Biscotti

Salted Chocolate Covered Caramel Cookies

8 Weeks of Cookies 2008 (somehow I ended up with 9 weeks)

Anise Mandelbrot

Candy Cane Cookies

Apricot Foldover Cookies
Swedish Peppernut Cookies

Chocolate Covered Cherry Cookies
Chocolate Truffle Cookies

Pfeffernusse & Chocolate Covered Pfeffernusse
Dulce de Leche Sandwich Cookies

Sacher Bites

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© 2007-2009 Kathy Lewinski