Chocolate-Peppermint Shortbread

Buttery, melt-in-your-mouth shortbread cookies dipped in dark chocolate and brightened with a hint of peppermint. A festive treat that's easy to portion and share.

Chocolate-Peppermint Shortbread

Preparation

1
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2
Beat the softened butter and sugar together until light and fluffy.
3
Mix in the peppermint extract.
4
Add the flour, cornstarch and salt, mixing just until a soft dough forms.
5
Press the dough into an even layer in a lined pan or shape into a log and slice into cookies.
6
Bake for 18-20 minutes, until the edges are just barely golden, then let cool completely.
7
Melt the dark chocolate and dip one end of each cookie, or drizzle it over the top.
8
Let the chocolate set before serving.

Nutrational Values per serving

493
kcal
6g
protein
56g
carbs
28g
fat

Ingredients

  • Unsalted butter 8 tbsp
  • Granulated sugar 1 1/3 cup
  • All-purpose flour 1 1 1/2 cups
  • Cornstarch 2 tbsp
  • Salt 1 1/4 tsp
  • Peppermint extract 1 1/2 tsp
  • Dark chocolate 3 oz
vegetarian
Difficulty 1/3
Duration 40 Min