It’s that time of year again where I will share 12 days of decor ideas, favorite recipes (usually sweet), simple traditions and fun things to do.
Chocolate Peppermint Dipped Shortbread
I have made shortbread for many years. A few years back I was loving everything chocolate peppermint so I decided to dip my shortbread in chocolate and crushed candy canes. A new favorite among my family and friends was born. My shortbread recipe comes from the Better Homes and Gardens Christmas Cookies Magazine.
The Finished Product:
Semi-Sweet Chocolate Pieces
Mixing Bowl, Pastry Blender, Cookie Sheet, Rolling Pin & Wax Paper
1 1/4 Cup Flour
3 Tablespoons Sugar
1/2 Cup Butter
Combine flour and sugar in a medium mixing bowl. Cut in butter till mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead till smooth. The mixture may appear dry but forming the ball and kneading it with your hands will soften the butter slightly so the dough becomes smooth. Roll or pat the dough into a rectangle on an ungreased cookie sheet. Before baking, use a sharp knife and cut the rectangle into approximately 16 pieces. This keeps the shortbread from breaking when you cut it after baking. Bake in a 325 degree oven for 25-30 minutes or till bottom just starts to brown and the center is set. Cut the rectangle again while warm. Cool on cookie sheet for 5 minutes then transfer to wire rack.
Once the shortbread has cooled, crush the candy canes and place them in a shallow dish. Melt the chocolate according to package directions. Carefully dip the shortbread into the melted chocolate and then immediately into the crushed candy canes. Place on wax paper until chocolate hardens. I alternate between dipping only one end and dipping the entire bottom of the shortbread.
I love to package these treats for my friends, family and neighbors!