Fresh Baked Gifts: Chocolate and Peppermint Shortbread Cookies

Categories: Recipes

Heather Hoch
There's not a lot to this recipe, but it turns out great.
​One thing that we always crave this time of year is shortbread cookies. The buttery, crumbly cookie is the perfect canvas for any flavoring.

For our purposes, we took dark chocolate and drizzled it over the cookies, then sprinkled on some crunched up candy canes, and topped it all with some white chocolate. But you can feel free to dress them up however you like.

We got this recipe from Food Network's Ina Garten, modifying it slightly.

Heather Hoch
The Ingredients.

Heather Hoch
Make sure to really cream the butter and the sugar.
Heather Hoch
We used a cup again to roll out our dough instead of a rolling pin.
Heather Hoch
Then we used the cup as our cookie cutter.
Heather Hoch
All ready for baking on a nice, greased-up cookie sheet.
Heather Hoch
A few of ours came out a little too golden brown. Make sure to rotate the cookies half-way through baking if your over doesn't heat evenly.
Heather Hoch
To make our chocolate topping, both the white and the dark, just set up a double boiler and melt the chocolate pieces. Add milk if necessary to make the chocolate more liquid.
Heather Hoch
The slots of a fork turned out to be the perfect way to drizzle our chocolate. You might want to try dipping the tops of the cookies in the chocolate if you're a serious choco-fanatic.
Heather Hoch
How often do you get to use a hammer in baking?
Heather Hoch
Some white chocolate drizzled on the top finishes these bad boys up.
Heather Hoch
We found an array of adorable holiday-themed tins at Big Lots, and they were super cheap. This is probably the best way to store your cookies and present them to friends.

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