Chocolate Peppermint Shortbread

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 cup butter, softened
• 1/2 cup granulated sugar
• 4 ounces bittersweet chocolate, melted & cooled
• 1/2 teaspoon peppermint extract
• 2 1/4 cups all-purpose flour
• 1/3 cup unsweetened baking cocoa

Recipe

• 1 heat oven to 325°f thoroughly grease 2 (9-inch) glass pie plates.
• 2 in large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy.
• 3 on low speed, beat in flour and 1/3 cup cocoa.
• 4 divide dough in half. with lightly floured hands, press dough evenly in pie plates. lightly score (about half-way through) into 12 wedges per plate and poke several holes with a fork into each wedge.
• 5 bake 22 to 24 minutes or until puffed and edges just begin to pull away from sides of pie plates.
• 6 cool in pie plates 5 minutes. carefully cut each round along the previous score lines into 12 wedges. cool completely in pie plates on cooling rack, about 30 minutes.