Friday, November 20, 2009

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.
Chocolate & Peppermint Covered Shortbread
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).
Chocolate & Peppermint Covered Shortbread
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

8 Weeks of Cookies 2008 (somehow I ended up with 9 weeks)
Apricot Foldover Cookies
Swedish Peppernut CookiesPfeffernusse & Chocolate Covered Pfeffernusse
Dulce de Leche Sandwich Cookies
Sacher Bites

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski

14 comments:

Lori said...

I keeping thinking I've got a plan all set for what to make for my cookie exchange and then here comes another great one! I'm a huge shortbread fan. These are so pretty!

Justin said...

i'm already a mega fan of chocolate & mint together, and i love how these look

George Gaston said...

kat... these bar squares look amazing! Shortbread has always been a favorite and now that you have added dark chocolate & peppermint, I know that I would enjoy these. Thanks

Dawn said...

whoa. I would love 5 of these right now with my hot coffee.

Grace said...

this could very well be the finest version of shortbread i've ever seen. there's just something about the chocolate-mint combo that i find completely irresistible.

Kristin said...

I hope you'll be bringing a few of these to Christmas this year : )

Maria said...

I am adding these to my holiday bake list!

Greta said...

So pretty! This is one to try!

Jane said...

These really do look irresistable! Great choice!

marla (Family Fresh Cooking) said...

Chocolate, peppermint and shortbread.....please share these treats with me!! I made the Bon Appetit Peppermint Chocolate cake that they had on their cover last winter. It was divine!! Gonna do a redo this year.

Sophie said...

These treats look unresistable!! MMMMMMMMMMMMMMMMMM,...

Lori said...

drool!

Lucy said...

These are so pretty - what a gorgeous idea! Going on to the Christmas to-bake list :)

Fresh Local and Best said...

Yum! This looks so fun and festive! I adore peppermint bark, so I'm imagining it tastes similar.

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