Chocolate Peppermint Shortbread
Ingredients
The dough
-
½
cup
unsalted butter
-
⅓
cup
light brown sugar
-
2
Tbsp.
natural cane sugar
-
½
tsp.
sea salt
-
¼
tsp.
vanilla extract
-
½
tsp.
peppermint extract
-
⅓
cup
unsweetened cocoa powder
-
1
cup
all-purpose flour
The chocolate drizzle
-
3.5
oz.
dark chocolate
-
¼
tsp.
peppermint extract
-
to taste
optional
flaky salt
Instructions
- 1. Beat the butter and sugars until fluffy.
- 2. Mix in salt, vanilla, and peppermint extracts.
- 3. Add cocoa and flour, mixing until just combined.
- 4. Roll the dough into a log, wrap in plastic, and chill for at least an hour.
- 5. Preheat the oven to 325°F and line a baking sheet with parchment.
- 6. Slice the chilled dough into ½ inch coins and arrange on the baking sheet.
- 7. Bake for 10-12 minutes until edges are dry.
- 8. Let the cookies cool.
- 9. Melt the chocolate and mix in peppermint extract.
- 10. Drizzle chocolate over cookies and sprinkle with salt or peppermint candies if desired.
Nutrition Facts (estimated)
Servings
18
Calories
49
Total fat
5g
Total carbohydrates
1g
Total protein
0g
Sodium
20mg
Cholesterol
20mg
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