Bon Appetite Magazine came out with a bunch of new cookies in their December 09 issue. I always like to try a few new cookie recipes just to have something different on the cookie tray. I made their Chocolate Peppermint Bark Cookies and they turned out awesome!! These shortbread/peppermint bark cookies are so easy to make! I loved the mix of shortbread, chocolate and peppermint! Tastes like Christmas!
CHOCOLATE PEPPERMINT BARK COOKIES
- Non stick cooking spray
- 2 cups all purpose flour
- 1/4 tsp. salt
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup sugar
- 1 tsp. vanilla
- 1 large egg yolk
- 6 oz. bittersweet or semisweet chocolate, chopped or pieces
- 1/2 cup finely chopped red and white peppermint candies (can pound it in a plastic bag also)
- 2 oz. high quality white chocolate (such as Lindt)
- Pre-heat oven to 350 degrees.
- Spray a 13 x 9 metal baking dish with cooking spray.
- Line bottom of pan with parchment paper, leaving overhang on the short sides of the pan. (you use the overhand to pull the shortbread out from the pan when done)
- Whisk flour and salt in a medium bowl.
- Using electric mixer, beat butter in a large bowl until creamy, about 2 minutes.
- Gradually beat in sugar. Continue beating until mixture is light and fluffy, about 3 minutes.
- Beat in vanilla, then egg yolk.
- Gradually add flour mixture, beating on low just to blend.
- Drop by tablespoonfuls into prepared baking dish, spacing evenly. Using moistened (with water) fingertips, press dough to form an even layer over bottom of pan. Pierce dough all over with a fork.
- Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan ,about 30 minutes.
- Place pan on rack and immediatly sprinkle semisweet chocolate over. Let stand until chocolate softens, about 3 minutes. Usimg small spatula, spread chocolate over top of cookie in thin even layer. If chocolate does not get soft enough can stick back in over for a minute to melt or make it soft enough to spread.
- Immeditately sprinkle chopped peppermint candies over.
- Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. (I sometimes add a bit of vegie oil or shortening to make the chocolate smoother)
- Remove bowl from water. Using fork drizzle white chocolate all over cookies.
- Chill until white chocolate is set, about 30 minutes or so.
- Using paper overhang, lift cookie from pan and transfer to a work surface.
- Using a large knife, cut cookie into irregular pieces.
*Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper.
*Recipe Courtesy of Bon Appetite