CHOCOLATE-PEPPERMINT SHORTBREAD
In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don't have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. (Watch Sohla make her Chocolate-Peppermint Shortbread here.)
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 4h
Yield One 8-by-8-inch pan
Number Of Ingredients 12
Steps:
- Grease an 8-by-8-inch brownie pan with butter and line the bottom and two sides with parchment. Set a rack in the lower-middle position of the oven and heat to 350 degrees.
- In the bowl of a stand mixer fitted with a paddle attachment and set on medium-high speed, beat the butter, brown sugar and salt until creamy, about 1 minute. Stop the mixer and scrape down the bowl and paddle with a rubber spatula. Add the yolk and vanilla, and mix until well combined, about 1 minute. Add the flour and cocoa, and mix until everything comes together, about 1 minute, stopping once during mixing to scrape down the paddle and the bowl.
- Scrape the dough into the prepared pan. Using an offset spatula and your hands, press the dough into the pan as evenly as possible. Use a fork to prick the dough all over. Bake until the shortbread smells chocolatey and feels set and dry, 30 to 35 minutes. Wash and dry the mixing bowl and set aside.
- Remove shortbread from oven and cool in the pan for 10 minutes. Reduce oven temperature to 225 degrees. Using the parchment, lift the cookies out of the pan onto a wire rack set in a rimmed baking sheet.
- Make the meringue: Pour water into a medium saucepan to come 1 1/2 inches up the sides and bring to a bare simmer over medium-low heat.
- Whisk the egg whites, salt and sugar in the bowl of a stand mixer just to combine. Set the bowl over the simmering water (bowl should not touch water) and heat the egg mixture, stirring and scraping constantly with a heatproof rubber spatula, until the sugar dissolves, the mixture is hot and steamy, and the temperature registers 175 degrees on an instant-read thermometer, about 4 to 6 minutes. (Be patient and cook the egg whites slowly so they don't curdle.)
- Return the bowl to the stand mixer, and whip the mixture until stiff and glossy, 5 to 7 minutes. Whip in the peppermint extract and scrape the meringue onto the shortbread.
- Evenly spread the meringue with an offset spatula or the back of a spoon. If using liquid food coloring, add a few random drops onto the meringue. If using gel food coloring, use the tip of a toothpick to randomly dab the tiniest bit of food coloring onto the meringue. Using the tip of an offset spatula or spoon, swirl the color into the meringue, creating peaks and streaks.
- Bake on the wire rack set on the sheet pan until the meringue feels dry and crisp, about 2 hours. Turn off the oven and prop open the door with a wooden spoon. Allow the cookies to cool in the oven, about another hour. Remove from oven and transfer to a cutting board. Cut the cookies into random pieces. The cookies will keep for 1 week stored in an airtight container at room temperature.
CHOCOLATE-PEPPERMINT SHORTBREAD
Cool mint and rich chocolate make a delicious cookie combo - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray 2 (9-inch) glass pie plates with cooking spray.
- In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and 1/3 cup cocoa. Divide dough in half. With lightly floured hands, press dough evenly in pie plates.
- Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round into 16 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.
- In small bowl, mix powdered sugar, 2 tablespoons cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges; sprinkle with candies.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE PEPPERMINT SHORTBREAD COOKIES RECIPE - (4.5/5)
Provided by á-9642
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour. Bake for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack. Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper. Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes). Tip: If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
CHOCOLATE PEPPERMINT SHORTBREAD COOKIES
I found this recipe on the Land O'Lakes Butter Website & made some for Christmas last year. They were the first to dissapear from each platter & the ones that got the most requests for recipes. Place the melted chocolate into a ziplock bag & cut off a tiny corner. Use this to drizzle the chocolate over the cookies.
Provided by Judy from Hawaii
Categories Dessert
Time 1h5m
Yield 42 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl.
- Beat at medium speed till creamy.
- Reduce speed to low.
- Add flour, beat till mixture forms a dough.
- Stir in one cup mini chocolate chips by hand.
- Shape dough into 1" balls.
- Place 2" apart on ungreased cookie sheets.
- Flatten each ball to 1 1/2" circles with the bottom of a glass dipped in flour.
- Bake for 5 to 7 minutes or till set.
- DO NOT OVERBAKE!
- Let stand 2 minutes, then remove to a wire rack to cool completely.
- Combine all frosting ingredients in a small bowl.
- Beat at low speed till smooth.
- Add milk, 1 tsp at a time, for desired frsting consistency.
- Frost cooled cookies& place on waxed paper.
- Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl.
- Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds).
- Drizzle thin lines of chocolate over frosting.
- Let stand till chocolate is set (at least 30 minutes).
Nutrition Facts : Calories 104.2, Fat 6.5, SaturatedFat 4, Cholesterol 10.2, Sodium 28.6, Carbohydrate 12, Fiber 0.7, Sugar 7.6, Protein 0.9
PEPPERMINT SHORTBREAD COOKIES
A festive shortbread cookie with a touch of peppermint. A great use for broken and left over candy canes! As posted by BakedChicago.typepad.com on 12/05/07.
Provided by Amy in Kansas
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
- Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
- Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
- Cool and remove to a wire rack.
- Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.
Nutrition Facts : Calories 93.3, Fat 5.2, SaturatedFat 3.3, Cholesterol 13.7, Sodium 45.8, Carbohydrate 10.9, Fiber 0.2, Sugar 4.7, Protein 0.8
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