Sunday, December 18, 2011

Christmas Cookie #7- Peppermint Bark Shortbread Cookie

One of my favorite Christmas related foods is peppermint bark. I always buy or make myself some kind of it every year.  I even made a peppermint ice cream cake last year for Christmas Eve. This year I decided to make a cookie instead. It was a fairly easy recipe just took awhile to set. 

Adapted from Recipe Girl


2 cups all purpose flour
pinch of  salt
2 sticks of softened unsalted butter
1 cup sugar
1 large egg yolk
1 teaspoon vanilla
6 ounce semisweet chocolate (chips is the easiest)
1 cup chopped Candy Cane Kisses
2 ounces white chocolate

First you have to make the shortbread.  Preheat oven to 350 degrees. Spray 13 by 9 inch pan with cooking spray and then line the bottom with parchment paper. Making sure the edges on the short side hang over for easy removal from pan. Using a mixer beat the butter until creamy. Mix in the sugar and continue to mix until light and fluffy. Mix egg yolk and vanilla in. In a separate bowl mix the flour and salt together. Gradually add the flour mixture to the butter mixture on low speed. 

Drop chunks of dough into pan spacing evenly. Press dough with fingers until you have an even layer.  Then pierce with fork. Put in oven and bake for about 30 minutes or until cookie is light brown in color.

 Place pan on counter or cooling rack and quickly spread chocolate chips over the warm shortbread. Let stand for about 3 minutes or until chocolate has melted. Spread evenly over cookie with spatula. Immediately then spread chopped up chocolate candy cane kisses on top.

Let sit while you double bowl the white chocolate. Put white chocolate in metal bowl over a bowling pot of water and stir till chocolate is melted. Then drizzle over the bars. Leave on the counter for at least an hour or put in the refrigerator if you need it to set quicker.

Lift cookie from pan and place on cutting board. With a sharp knife cut into triangles.

Enjoy Kathryn!

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