Peppermint Bark Shortbread
Yield: 3-4 dozen depending on size
8 o
  • 2 cups butter, softened
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 8 oz semi sweet or dark chocolate chips
  • 8 oz white chocolate chips
  • 2-3 candy canes, crushed into small pieces*
  1. Preheat oven to 350F.
  2. Cream together the butter and sugar. Mix in the vanilla, and add the flour and mix well.
  3. Turn the dough onto a floured surface, and either roll into logs to freeze, slice, and bake later, or work with half the dough and roll onto a floured surface until ¼ inches thick. Cut out with a small round cutter (mine was about 2 inches, the cookies spread a bit.)
  4. Bake shaped cookies for 9-11 minutes, or until the edges are just slightly golden.
  5. Melt chocolate in 2 separate bowls. I like to microwave them for 30 seconds and then stir. Warm for 15 second increments until smooth and melted.
  6. Drizzle chocolate one at a time over cooled cookies and top with a sprinkle of crushed candy canes.
* I like to place the candy canes into a sturdy zip lock and smash them with my rolling pin. It's so satisfying!!

Shortbread adapted from All Recipes
Recipe by The Baker Chick at