Shelly's Recipe

PEPPERMINT BARK SHORTBREAD

Category: Cookies

1 cup sugar, plus 2 tbsp for the top
2 cups unsalted butter, at room temperature
1 tsp peppermint extract
4 1/2 cups flour
1/2 tbsp salt
Parchment paper

Cream sugar, butter and peppermint extract until light and fluffy. Add flour and salt and combine until mixture just starts to come together. (The dough should be crumbly but stick together when squeezed. If it is not, add some extra flour if necessary) the dough should be very crumbly, when they start to bake they will form into a cookie.

Line a 13x9 inch baking pan with parchment. Place dough into the pan and break up any large clumps, spreading evenly. Press dough down gently and sprinkle the remaining sugar on top. With a rolling pin or drinking glass, roll out the dough evenly. (Use a little additional sugar if the dough sticks to the rolling pin.) With a meat tenderizer or fork, press indentations into the top of the shortbread. (This prevents the shortbread from rising unevenly.) Bake at 350 or 20-25 minutes or until shortbread is golden brown. Cut into squares while still warm and remove cookies from pan to cool.

Glaze
16 oz semi-sweet chocolate
1 tbsp vegetable oil
Crushed candy canes (8-10 mini canes)

To finish, melt chocolate and vegetable oil over double boiler or in a microwave, watching constantly to prevent chocolate from burning. When melted, remove from the heat and stir to cool slightly.
Dip bottoms of shortbread in melted chocolate (I did just the side), then dip in crushed candy canes. Place on parchment to dry.