CHOCOLATE-PEPPERMINT SHORTBREAD
In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don't have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. (Watch Sohla make her Chocolate-Peppermint Shortbread here.)
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 4h
Yield One 8-by-8-inch pan
Number Of Ingredients 12
Steps:
- Grease an 8-by-8-inch brownie pan with butter and line the bottom and two sides with parchment. Set a rack in the lower-middle position of the oven and heat to 350 degrees.
- In the bowl of a stand mixer fitted with a paddle attachment and set on medium-high speed, beat the butter, brown sugar and salt until creamy, about 1 minute. Stop the mixer and scrape down the bowl and paddle with a rubber spatula. Add the yolk and vanilla, and mix until well combined, about 1 minute. Add the flour and cocoa, and mix until everything comes together, about 1 minute, stopping once during mixing to scrape down the paddle and the bowl.
- Scrape the dough into the prepared pan. Using an offset spatula and your hands, press the dough into the pan as evenly as possible. Use a fork to prick the dough all over. Bake until the shortbread smells chocolatey and feels set and dry, 30 to 35 minutes. Wash and dry the mixing bowl and set aside.
- Remove shortbread from oven and cool in the pan for 10 minutes. Reduce oven temperature to 225 degrees. Using the parchment, lift the cookies out of the pan onto a wire rack set in a rimmed baking sheet.
- Make the meringue: Pour water into a medium saucepan to come 1 1/2 inches up the sides and bring to a bare simmer over medium-low heat.
- Whisk the egg whites, salt and sugar in the bowl of a stand mixer just to combine. Set the bowl over the simmering water (bowl should not touch water) and heat the egg mixture, stirring and scraping constantly with a heatproof rubber spatula, until the sugar dissolves, the mixture is hot and steamy, and the temperature registers 175 degrees on an instant-read thermometer, about 4 to 6 minutes. (Be patient and cook the egg whites slowly so they don't curdle.)
- Return the bowl to the stand mixer, and whip the mixture until stiff and glossy, 5 to 7 minutes. Whip in the peppermint extract and scrape the meringue onto the shortbread.
- Evenly spread the meringue with an offset spatula or the back of a spoon. If using liquid food coloring, add a few random drops onto the meringue. If using gel food coloring, use the tip of a toothpick to randomly dab the tiniest bit of food coloring onto the meringue. Using the tip of an offset spatula or spoon, swirl the color into the meringue, creating peaks and streaks.
- Bake on the wire rack set on the sheet pan until the meringue feels dry and crisp, about 2 hours. Turn off the oven and prop open the door with a wooden spoon. Allow the cookies to cool in the oven, about another hour. Remove from oven and transfer to a cutting board. Cut the cookies into random pieces. The cookies will keep for 1 week stored in an airtight container at room temperature.
CHOCOLATE-PEPPERMINT SHORTBREAD
Cool mint and rich chocolate make a delicious cookie combo - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 2 (9-inch) glass pie plates with cooking spray.
- 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.
- Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round into 16 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.
- In small bowl, mix powdered sugar, 2 tablespoons cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges; sprinkle with candies.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE PEPPERMINT SHORTBREAD COOKIES
I found this recipe on the Land O'Lakes Butter Website & made some for Christmas last year. They were the first to dissapear from each platter & the ones that got the most requests for recipes. Place the melted chocolate into a ziplock bag & cut off a tiny corner. Use this to drizzle the chocolate over the cookies.
Provided by Judy from Hawaii
Categories Dessert
Time 1h5m
Yield 42 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl.
- Beat at medium speed till creamy.
- Reduce speed to low.
- Add flour, beat till mixture forms a dough.
- Stir in one cup mini chocolate chips by hand.
- Shape dough into 1" balls.
- Place 2" apart on ungreased cookie sheets.
- Flatten each ball to 1 1/2" circles with the bottom of a glass dipped in flour.
- Bake for 5 to 7 minutes or till set.
- DO NOT OVERBAKE!
- Let stand 2 minutes, then remove to a wire rack to cool completely.
- Combine all frosting ingredients in a small bowl.
- Beat at low speed till smooth.
- Add milk, 1 tsp at a time, for desired frsting consistency.
- Frost cooled cookies& place on waxed paper.
- Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl.
- Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds).
- Drizzle thin lines of chocolate over frosting.
- Let stand till chocolate is set (at least 30 minutes).
Nutrition Facts : Calories 104.2, Fat 6.5, SaturatedFat 4, Cholesterol 10.2, Sodium 28.6, Carbohydrate 12, Fiber 0.7, Sugar 7.6, Protein 0.9
CHOCOLATE PEPPERMINT BARS
A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h10m
Yield 36 squares
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
- Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
- Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
- Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
- In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
- Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
- Let squares sit at room temperature until chocolate is set, at least 1 hour.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams
CHOCOLATE PEPPERMINT SHORTBREAD COOKIES RECIPE - (4.5/5)
Provided by á-9642
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour. Bake for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack. Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper. Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes). Tip: If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.
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- Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour.
- Bake 5-7 minutes or until set. (Do not overbake.) Cool 2 minutes on cookie sheets; transfer to cooking rack.
CHOCOLATE PEPPERMINT SHORTBREADS RECIPE | REAL SIMPLE
From realsimple.com
4/5 (55)Total Time 2 hrsServings 40
- Combine butter, sugar, and vanilla in 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 as needed. Turn dough out and knead until smooth. Divide dough in half and form each into a square-edged log. Wrap in plastic wrap, squaring off edges, and refrigerate until firm, at least 1 hour or up to 2 days.
- Preheat oven to 350°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper. Slice dough ¼-inch thick 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. Heat chocolate in a microwave-safe bowl, stirring 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.
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