Chocolate-Peppermint Shortbread

 

1

cup butter or margarine, softened

1/2

cup granulated sugar

4

oz bittersweet baking chocolate, melted, cooled

1/2

teaspoon peppermint extract

2 1/4

cups Gold Medal® all-purpose flour

1/3

cup unsweetened baking cocoa

1/2

cup powdered sugar

2

tablespoons unsweetened baking cocoa

1

to 2 tablespoons milk

2

tablespoons chopped miniature peppermint candy canes

• 1 Heat oven to 325°F. Spray 2 (9-inch) glass pie plates with cooking spray.
• 2 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.
• 3 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.
• 4 In small bowl, mix powdered sugar, 2 tablespoons cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges; sprinkle with candies.