Description
Sweet shortbread meets festive peppermint bark in this irresistible holiday cookie fusion. Crisp buttery layers meld chocolate and peppermint into a delightful seasonal treat you’ll crave all winter long.
Ingredients
Scale
Shortbread Cookie Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 sticks (226 grams) butter
- 2 tablespoons cornstarch
- 2 pinches salt
- 1 teaspoon vanilla extract
Chocolate and Peppermint Layer:
- 1/4 cup dark cocoa powder
- 1 teaspoon peppermint extract
Garnish:
- 2 tablespoons cornstarch (remaining)
- 1 stick (113 grams) butter (remaining)
Instructions
- Meticulously blend the chocolate dough ingredients in a mixing bowl, ensuring a uniform consistency. Knead until a cohesive mixture forms, incorporating ice water sparingly if the texture seems dry. Tightly wrap the dough and refrigerate for optimal firmness.
- Repeat the precise mixing process for the peppermint dough, maintaining the same careful technique. Wrap and chill alongside the chocolate dough to stabilize the texture.
- Dust a clean work surface with flour and gently roll out both doughs to an even, consistent thickness using a rolling pin. Aim for uniform coverage to ensure balanced cookie texture.
- Select decorative cookie cutters and carefully cut shapes from each dough. Strategically layer the chocolate base with the peppermint topping, creating visually appealing two-toned cookies. Arrange the shaped cookies on a parchment-lined baking sheet.
- Briefly freeze the assembled cookies to preserve their intricate shape and prevent spreading during baking. This crucial step ensures crisp, defined edges.
- Preheat the oven to 350°F, positioning the rack in the center. Bake the cookies until edges are lightly golden, watching carefully to prevent over-browning.
- Allow cookies to rest on the baking sheet for a few minutes to firm up, then transfer to a wire rack for complete cooling.
- Craft a delicate glaze by whisking sugar, milk, and vanilla until silky smooth. Drizzle artfully over the cooled cookies, then garnish with finely crushed candy canes for a festive flourish.
- Permit the glaze to set completely, creating a elegant, glossy finish before serving these sophisticated holiday treats.
Notes
- Chill the dough thoroughly to prevent spreading and maintain crisp cookie edges during baking.
- Use high-quality cocoa powder and pure peppermint extract for the most intense, authentic flavor profile.
- Crush candy canes finely for a delicate, even sprinkle that looks professionally finished.
- For gluten-free version, swap regular flour with a 1:1 gluten-free baking blend to maintain the cookie’s texture and structure.
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg