PEPPERMINT CHOCOLATE CHIP SHORTBREAD

Christmas is such a wild time for eating and baking. People who haven’t even looked in the direction of their oven in the past year are suddenly inspired to bake 18 different types of cookies and squares, cramming their freezers to max capacity. And let’s be honest, people love to stuff baking down their throats but tend to avoid excessive eating until the holidays arrive. I believe these people have what is called “will power” (I’ve heard of this phenomenon but have yet to experience it). But once December 1st arrives it’s a fucking free for all. People want to eat (and bake), and who am I to deny the people?! So here is my little contribution to your Christmas baking repetoire, a sweet and simple Peppermint Chocolate Chip Shortbread cookie. Enjoy!

Image of peppermint chocolate chip shortbread, read about it and get the recipe on the NEAT blog

Image of peppermint chocolate chip shortbread, read about it and get the recipe on the NEAT blog

Peppermint Chocolate Chip Shortbread (makes around 3 dozen cookies)

2 cups unsalted butter

1/2 cup granulated sugar

1 cup powdered sugar

1 tsp pure vanilla extract

1 tbsp peppermint extract

3 cups AP flour

1 oz chopped dark chocolate

  • Preheat oven to 350, prepare baking sheets with parchment or silpat
  • Cream the butter and both sugars until light and fluffy
  • Add the vanilla and peppermint and beat until combined
  • Add the flour one cup at a time, making sure it is fully mixed before adding the next cup
  • Once the flour is fully combined add the chopped chocolate
  • The dough may seem a but dry but don’t worry, it will come together
  • Turn the cookie dough out onto a lightly floured surface and roll it to a 1/4 inch thickness
  • Using a cookie cutter cut out cookies and place them on the baking sheets
  • Let the cookies rest in the fridge for 30 min
  • Bake them for 14 minutes or until they just start to brown on the bottom
  • Remove from heat and let cool

Image of peppermint chocolate chip shortbread, read about it and get the recipe on the NEAT blog

Peppermint Glaze

1 cup powdered sugar

1/4 tsp peppermint extract

1 tbsp water

1 drop green food coloring

  • Add the water and peppermint to the sugar. Add water slowly and mix as you go, you want the glaze to be the right consistency to drizzle over your cookies
  • Once you get the right consistency add the food coloring and mix until combined
  • Pour the glaze into a plastic piping bag (or a parchment paper one), and drizzle over the cookies
  • Stuff yo face!!

Image of peppermint chocolate chip shortbread, read about it and get the recipe on the NEAT blog

Image of peppermint chocolate chip shortbread, read about it and get the recipe on the NEAT blog

Image of peppermint chocolate chip shortbread, read about it and get the recipe on the NEAT blog

Image of peppermint chocolate chip shortbread, read about it and get the recipe on the NEAT blog

Image of peppermint chocolate chip shortbread, read about it and get the recipe on the NEAT blog

Merry Christmas!

-SS

  1. MOLASSES APPLE COOKIES - the NEAT blog Reply

    […] But come October 1st all of the haters forget how disgusting they felt after three months of sugar binging and the season ramps back up again at the first whiff of a pumpkin scone. Typically Baking season looks like this; the beginning of October allows you to ease into it with pumpkin pies and such for Thanksgiving. Once people feel comfortable stretching their baking muscles in the kitchen then you have an opportunity to get creative with Halloween baking. But let’s be honest here, the real meat and potatoes of Baking Season begins November 1st, when people around the world begin to stock pile their freezers full of Christmas baking. […]

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