Pin it Buttery, tender shortbread wedges infused with cool peppermint and drizzled with rich chocolate&a festive treat perfect for the holidays.
I made this shortbread for our annual cookie swap&they were the first treat to disappear from the dessert table. The combination of rich chocolate and fresh peppermint always feels extra special during the cold winter months.
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Ingredients
- Unsalted butter: 1 cup (225 g), softened
- Granulated sugar: 1/2 cup (100 g)
- Peppermint extract: 1/2 teaspoon
- All-purpose flour: 2 cups (250 g)
- Salt: 1/4 teaspoon
- Semi-sweet chocolate: 3 oz (85 g), chopped
- Coconut oil or vegetable oil: 1 teaspoon
- Crushed peppermint candies or candy canes: 2 tablespoons
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Instructions
- Prepare the pan:
- Preheat oven to 325°F (160°C). Line a 9-inch (23 cm) round cake pan with parchment paper or lightly grease.
- Make dough:
- Cream butter and sugar together until light and fluffy. Mix in peppermint extract.
- Combine ingredients:
- Add flour and salt&mix until soft dough forms.
- Shape and bake:
- Press dough evenly into pan. Use a fork to prick the surface. Bake for 23 to 25 minutes until lightly golden at the edges. Cool in pan for 10 minutes.
- Cut wedges:
- While warm, cut into 8 wedges with a sharp knife. Allow to cool completely in the pan.
- Prepare chocolate topping:
- Melt chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- Decorate:
- Drizzle melted chocolate over cooled shortbread wedges. Sprinkle with crushed peppermint candies.
- Set and serve:
- Let wedges sit until chocolate is firm before serving.
Pin it This shortbread is a favorite with my family&we love sharing a wedge with hot cocoa while watching holiday movies together.
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Required Tools
Large mixing bowl, hand mixer or stand mixer, 9-inch round cake pan, parchment paper (optional), microwave-safe bowl, sharp knife.
Allergen Information
Contains wheat (gluten), dairy, and possibly soy (in chocolate)&may contain traces of nuts and other allergens&check labels for specifics.
Nutritional Information
Per serving: 330 calories, 20 g total fat, 35 g carbohydrates, 3 g protein.
Pin it 
Enjoy these chocolate peppermint shortbread wedges as a cozy dessert with friends or as a festive edible gift during the holidays.
Recipe FAQs
- → What gives the shortbread its peppermint flavor?
Adding peppermint extract and crushed peppermint candies infuses the shortbread with a cool, refreshing taste.
- → Can I substitute white chocolate for the topping?
Yes, white chocolate can be used for a different flavor and appearance, while still complementing the peppermint.
- → How do I prevent the shortbread from becoming too hard?
Using softened butter and avoiding overbaking helps maintain a tender, buttery texture in the wedges.
- → What's the best way to melt the chocolate topping?
Microwaving the chocolate with oil in short 20-second bursts and stirring frequently ensures a smooth melt.
- → How should these wedges be stored for freshness?
Keep them in an airtight container at room temperature to maintain freshness for up to one week.
