Yield: 3-4 dozen depending on size
Peppermint Bark Shortbread
8 o
Ingredients
- 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*
Instructions
- Preheat oven to 350F.
- Cream together the butter and sugar. Mix in the vanilla, and add the flour and mix well.
- 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 1/4 inches thick. Cut out with a small round cutter (mine was about 2 inches, the cookies spread a bit.)
- Bake shaped cookies for 9-11 minutes, or until the edges are just slightly golden.
- 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.
- Drizzle chocolate one at a time over cooled cookies and top with a sprinkle of crushed candy canes.
Notes
* 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