- 35
- 40 mins
- 40 mins
Ingredients
- 2-1/4 c flour
- 1/2 cup cocoa powder
- 1/2 teaspoon kosher salt
- 2 sticks unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 teaspoon vanilla
- 6 oz. chopped semi sweet chocolate or chocolate chips (about 1 cup)
- 1/2 teaspoon pepper meant extract
- Crushed peppermint candies for decorating (about 5)
- Flaky sea salt for decorating
Preparation
Step 1
Whisk together flour, cocoa powder and salt. Set aside.
Combine butter, sugar, and vanilla and a food processor and process until creamy and evenly incorporated. Add flour mixture and pulse until mixture is uniform but still crumbly, scraping down sides of bowl. Turn dough out and knead until smooth. Divide dough in half and form each into a square edge log. Wrap it in plastic wrap, squaring off edges, and refrigerate it until firm, at least one hour or up to two days.
Preheat oven to 350° with racks in upper and lower thirds. Line baking sheet with parchment paper. Slice in 1/4 inch thick slices and transfer to the prepared sheets. Bake until dry around the edges, 10 to 12 minutes, rotating top to bottom and back to front. Let cool completely on sheet.
Transfer shortbread to a wire rack set over a baking sheet. Melt chocolate in a microwave safe bowl, stir every 30 seconds, until melted and smooth; stir in peppermint extract. Dip tops of cooled cookies in chocolate mixture. Turn right side up and place on rack. Sprinkle with crushed peppermint candies and a little salt. Refrigerate until chocolate is set, 15 to 20 minutes. Store in an airtight container at room temperature for up to 2 days.