Chocolate Peppermint Shortbread

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READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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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