Classic holiday flavors combine for a delicious cookieperfect for holiday parties or gift-giving.
Double chocolate plus peppermint?
Thats a recipe for holiday cookie success!
Photo: Johnny Miller
Then youll press the dough into a cool-looking square-edged log.
A modern take on peppermint patty flavors, all dressed up for a party.
Serve alongside hot cocoa or eggnog for a festive pairing.
Combine butter, sugar, and vanilla in a food processor and process until creamy and evenly incorporated.
Turn dough out and knead until smooth.
Divide dough in half and form each into a square-edged log.
Preheat oven to 350 F with racks in upper and lower thirds.
Line 2 baking sheets with parchment paper.
Slice dough 14-inch thick and transfer to the prepared sheets.
Let cool completely on sheet.
Transfer shortbread to a wire rack set over a baking sheet.
Dip tops of cooled cookies in chocolate mixture.
Turn right-side up and place on rack.
Sprinkle with crushed peppermint candies and a little salt.
Refrigerate until chocolate is set, 15 to 20 minutes.
Store in an airtight container at room temperature for up to 2 days.
