Peppermint Bark Shortbread Bites From The Cookie Book
- 20 tablespoons unsalted butter, cut into 20 pieces, room temperature
- 3/4 cup light brown sugar, packed
- 1 large egg yolk, room temperature
- 1 teaspoon real vanilla extract
- 1/4 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 cup dark unsweetened cocoa (Dutch process)
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup decorator sugar
- COOKIE COATING
- 1 1/3 cups dark chocolate, coarsely chopped
- 3/4 cup white chocolate, coarsely chopped
- 1/3 cup peppermint candy, finely crushed and divided
- To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk, vanilla and peppermint extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
- In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two hunks and shape each into a log with about a 2-inch (5-cm) circumference. It's a little messy, but you can do it. Grab two pieces of plastic wrap, place a dough log on each,.
- wrap tightly and roll the logs on the counter to round them out a bit. Place in the freezer for 1 hour or until firm.
- Preheat the oven to 350 degrees F (177 degrees C) and cover several baking sheets with parchment paper. Place the sparkling sugar in a pie plate or casserole dish. Set aside.
- Once the logs are firm and chilled, roll them in the sparkling sugar to coat and then cut 1/2-inch (1.3-cm) thick slices using a sharp knife. Place them on the baking sheets, leaving 2 inches (5 cm) between cookies. Place the cookies in the freezer for 10 minutes or the fridge for 20 minutes.
- Bake one sheet at a time in center of the oven for 14 minutes. Let them cool on the baking sheet for 10 minutes and then transfer to a rack to finish cooling.
- To make the cookie coating, in a medium, heat-safe bowl add the dark chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water. Stir frequently until melted and smooth and then turn off the heat. In another.
- Buy the book!
- https://www.amazon.com/Cookie-Book-Decadent-Bites-Occasion/dp/1624146376/.
unsalted butter, light brown sugar, egg yolk, vanilla, peppermint, flour, cocoa, salt, baking powder, decorator sugar, cookie coating, dark chocolate, white chocolate, peppermint candy
Taken from www.food.com/recipe/peppermint-bark-shortbread-bites-from-the-cookie-book-537593 (may not work)