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Chocolate-Peppermint Shortbread

Cool mint and rich chocolate make a delicious cookie combo - perfect for a dessert.

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Prep Time 15 min
Total Time 1 hr 10 min
Servings 32

Ingredients

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

Glaze and Topping

1/2: cup powdered sugar

2: tablespoons unsweetened baking cocoa

1: to 2 tablespoons milk

2: tablespoons chopped miniature peppermint candy canes

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Directions

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.

EXPERT TIPS

Expert Tips

Cut the rounds into wedges while they are warm, but do not remove them from the pie plates until they are completely cool so they won’t break.

For the best red color, look for candy canes that have bright red striping. The round peppermint candies have a larger proportion of white candy to the red color.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 140
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 45mg; 45%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 1g 1% Sugars 7g 7% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 6%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 12/15/2012 9:59:46 PM REPORT ABUSE mrspotts624 said:

Rating:

We did not care for these. They were really dry. Had to have vanilla ice cream to get them down.

This reply was: Helpful Inspiring

Posted 12/4/2012 4:29:03 PM REPORT ABUSE dimagn said:

Rating:

I made them exactly as written and did not care for them. I won't be making them again. Decided I prefer plain shortbread instead of chocolate.

This reply was: Helpful Inspiring

Posted 11/30/2012 4:51:51 PM REPORT ABUSE AnOregonCook said:

Rating:

I didn't follow the recipe exactly, but my kids thought it was great and my littlest one had a great time decorating one of the pans with cookie icing and sprinkles. I used 2/3 c. semisweet chocolate chips in place of the chocolate and vanilla extract in place of the peppermint extract. I didn't make the frosting, to cut down the calories, and it doesn't need it in my opinion.

This reply was: Helpful Inspiring