Recipe: Peppermint Bark Shortbread Cookies
With only a week left in the voting for the 2012 Dessert and Dessert Food Truck of the Year, we felt we would tie this contest together with National Peppermint Latte Day. Although this is not a coffee drink, it certainly uses peppermint. If you are interested in giving your customers a sweet peppermint treat, try out this recipe for peppermint bark shortbread cookies.
Peppermint Bark Shortbread
Yield: 24 2-by-2 inch cookies
- 1 cup granulated sugar, plus 2 tbsp. for top
- 2 cups butter
- 1 teaspoon peppermint extract
- 3 1/2 cups all-purpose flour
- 1 cup white rice flour
- 1/2 tablespoon salt
- Parchment paper (optional)
- 1 pound semi-sweet or bittersweet chocolate
- 1 tablespoon vegetable oil
- Crushed candy canes (8-10 mini canes)
In a standard mixer or with a hand-held beater, cream sugar, butter and peppermint extract until light and fluffy.
Add flours and salt and combine until mixture just starts to come together. (The dough should be crumbly but stick together when squeezed.)
Line a 12-by-16-inch pan with parchment. Place dough into the pan and break up any large clumps, spreading evenly.
Press dough down gently and sprinkle the remaining sugar on top.
With a rolling pin or drinking glass, roll out the dough evenly. (Use a little additional sugar if the dough sticks to the rolling pin.)
With a meat tenderizer or fork, press indentations into the top of the shortbread. (This prevents the shortbread from rising unevenly.)
Bake at 350 degrees for 20-25 minutes or until shortbread is golden brown.
Cut into squares while still warm and remove cookies from pan to cool.
To finish, melt chocolate and vegetable oil over double boiler or in a microwave, watching constantly to prevent chocolate from burning. When melted, remove from the heat and stir to cool slightly.
Dip bottoms of shortbread in melted chocolate, then dip in crushed candy canes. Place on parchment to dry.