Chocolate Shortbread Cookies with White Chocolate Peppermint Drizzle
The most delicate chocolate shortbread cookie you'll ever eat. They seem to melt in your mouth as you're encompassed with minty delight.
Servings: 40 1-inch cookies
Ingredients
For the Shortbread:
- ¾ cup All Purpose Flour
- ⅓ cup Cocoa Powder
- ¼ teaspoon Kosher Salt
- ½ cup Unsalted Butter (room temperature)
- ⅓ cup Granulated Sugar
- ⅛ teaspoon Almond Extract
For the Peppermint Drizzle:
- 4 ounces White Chocolate (good quality for melting)
- ½ teaspoon Peppermint Extract
- 1 drops Red Food Coloring (optional)
Instructions
For the Shortbread:
- Preheat oven to 350°F
- In a medium sized bowl add the flour, cocoa powder and salt. Whisk together to combine, set aside.
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl using a hand mixer), beat the butter and sugar together until light and fluffy. Add the almond extract and beat until incorporated. Add the dry ingredients until a thick dough forms.
- Roll the dough into a long, 1-inch diameter log. Wrap up and place in the refridgerator for 30 minutes to firm up.
- Once firm, cut ¼ inch thick slices from the log. Space them evenly on a baking sheet lined with parchment paper and bake for 10-12 minutes. Remove and let cool
- Once cool, add the peppermint drizzle if desired.
For the Peppermint Drizzle:
- Melt the white chocolate over a double boiler or in 30 second intervals in the microwave until no solid chunks remain. Whisk in the peppermint extract. Add a couple drops of red food coloring and stir until a couple of streaks appear. We aren't trying to make red frosting, we are trying to give a candy cane effect. Transfer the red-swirled white chocolate to a piping bag with a small hole in it. Drizzle the chocolate over the cooled cookies. Allow to set before enjoying!