Chocolate Peppermint Shortbread
"From Betty Crocker. This originally had a chocolate glaze and crushed peppermint candies added to the top but I found they weren't necessary. Tip: 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."
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
24
ingredients
- 1 cup butter, softened
- 1⁄2 cup granulated sugar
- 4 ounces bittersweet chocolate, melted & cooled
- 1⁄2 teaspoon peppermint extract
- 2 1⁄4 cups all-purpose flour
- 1⁄3 cup unsweetened baking cocoa
directions
- Heat oven to 325°F Thoroughly grease 2 (9-inch) glass pie plates.
- 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. Lightly score (about half-way through) into 12 wedges per plate and poke several holes with a fork into each wedge.
- Bake 22 to 24 minutes or until puffed and edges just begin to pull away from sides of pie plates.
- Cool in pie plates 5 minutes. Carefully cut each round along the previous score lines into 12 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.
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RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
