A note from our Resident Chef: Lorie Fangio
Nothing says Merry Christmas better than a batch of Peppermint Shortbread cookies. These little gems are as pretty as they are tasty. Bring a smile to someone’s face this year with a batch!
1 cup butter softened
2/3 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 cups flour
½ teaspoon salt
1 cup white chocolate chips
1 cup 60% cocoa Ghirardelli’s chocolate chips
5-6 candy canes
Cream the butter and sugar together using an electric mixer. Add egg yolk, vanilla, peppermint and salt and mix well. Add flour slowly until it is incorporated. Pour dough out onto a sheet of plastic wrap and form it into a log. Cover the log completely with wrap and chill in refrigerator for 4 hours. Unwrap the candy canes and place them into a gallon zip top bag. Using a rolling pin, crush the candy into crumbs. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a sharp knife slice the log into rounds about ¼ inch thick and place on prepared sheets. Bake for 8-10 minutes, cookies will only brown slightly on the edges. When cookies have cooled completely, melt the white and the dark chocolate in separate bowls in the microwave. Heat in 30 second intervals stirring each time, use the least amount of heat necessary to melt the chocolate. Dip some of the rounds into the white chocolate and some into the dark chocolate, only dipping the cookies ½ way. Sprinkle the chocolate with crushed peppermint. Once the chocolate has hardened, store in the refrigerator until ready to serve.
Tip: To make dipping cookies easier, freeze them before dipping.
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