Peppermint Bark Shortbread Bites
Course:
Dessert
Cuisine:
American
Seasonal Event:
Holiday, Christmas
INGREDIENTS:
Shortbread Cookies:
- 20 tablespoons (287 g) unsalted butter, cut into 20 pieces, room temperature
- ¾ cup (158 g) light brown sugar, packed
- 1 large egg yolk, room temperature
- 1 teaspoon real vanilla extract
- ¼ teaspoon peppermint extract
- 2 cups (272 g) all-purpose flour
- ¼ cup (21 g) unsweetened dark (Dutch process) cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ½ cup (96 g) sparkling sugar
Cookie Coating:
- 1⅓ cups (160 g) dark chocolate, coarsely chopped
- ¾ cup (90 g) white chocolate, coarsely chopped
- ⅓ cup (77 g) peppermint candy, finely crushed and divided
DIRECTIONS:
TO MAKE THE COOKIES:
- In an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk, vanilla and peppermint extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
- In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two hunks and shape each into a log with about a 2-inch (5-cm) circumference. It’s a little messy, but you can do it. Grab two pieces of plastic wrap, place a dough log on each, wrap tightly and roll the logs on the counter to round them out a bit. Place in the freezer for 1 hour or until firm.
- Preheat the oven to 350°F (177°C) and cover several baking sheets with parchment paper. Place the sparkling sugar in a pie plate or casserole dish. Set aside.
- Once the logs are firm and chilled, roll them in the sparkling sugar to coat and then cut 1⁄2-inch (1.3-cm) thick slices using a sharp knife. Place them on the baking sheets, leaving 2 inches (5 cm) between cookies. Place the cookies in the freezer for 10 minutes or the fridge for 20 minutes.
- Bake one sheet at a time in center of the oven for 14 minutes. Let them cool on the baking sheet for 10 minutes and then transfer to a rack to finish cooling.
TO MAKE THE COOKIE COATING:
- In a medium, heat-safe bowl add the dark chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water. Stir frequently until melted and smooth and then turn off the heat. In another medium, heat-safe bowl add the white chocolate and set over a medium saucepan of simmering water.
- Do not let the bowl touch the water. Do not let the water come to a boil. Stir frequently until melted and smooth and then turn off the heat.
- Dip the tops of the cookies in the dark chocolate, letting the excess chocolate run back into the bowl. Drop some drops of white chocolate over the top and use a toothpick to swirl white chocolate circles into the dark chocolate.
- Sprinkle the outer edges of the cookies with the crushed peppermint candy. Let the chocolate set before serving or storing.