CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PEPPERMINT BARK SHORTBREAD

Shelly's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cookies
    Prep Time:       Cook Time:       Total Time:  

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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

*peppermint Bark*
   by sgre52160



Crushed candy canes, to yield 1 cup 2 lbs white chocolate Peppermint flavorings, optional Place candy canes in a plastic bag and hammer into 1/4 inch chunks or smaller. Melt the chocolate in a




Marbled Peppermint Bark
   by sgre52160



1 lb bittersweet or semisweet chocolate, chopped 4 oz white chocolate, chopped 1 cup finely crushed candy cane pieces Line a jelly-roll pan with wax paper. Melt chocolate in a bowl set over a pa




Peppermint Pecan Chocolate Bark
   by sgre52160



20 oz mint chocolate, chopped 1 (7.5 oz) pkg red-and-white-striped hard peppermint chopped (about 1 generous cup) 1 cup pecans, toasted, chopped Heat oven to 250. Line a jelly-roll pan with parch




Chocolate Peppermint Bark Cookies
   by sgre52160



2 cups flour 1/4 tsp salt 1 cup unsalted butter, at room temperature 1 cup sugar 1 tsp vanilla extract 1 large egg yolk 6 oz bittersweet or semisweet chocolate, chopped (or use chocolate chips)




Chocolate & Peppermint Bark Cookies
   by sgre52160



2 cups flour 1/4 tsp salt 1 cup unsalted butter, room temperature 1 cup sugar 1 tsp vanilla extract 1 large egg yolk 6 oz bittersweet or semisweet chocolate, chopped 1/2 cup finely chopped re





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.