One can never have too many Christmas Cookies in their repertoire.  And one can never have too many Christmas Cookies that use Peppermint Candy in their repertoire! Risa Nye submitted this Peppermint Shortbread recipe…and if you hurry, you can whip some up just in time for Santa’s visit.





Peppermint Shortbread Bars

Prep and cook time: About 1 hour

Makes:  5 dozen

1 2/3 cups all-purpose flour

½ cup unsweetened cocoa powder

2 ½ cups powdered sugar

¼ cup  firmly packed brown sugar

¼ tsp. salt

1 c. (1/2 lb) plus 2 Tbsp. unsalted butter, softened

2 ounces unsweetened chocolate, melted

6 Tbsp. cup finely crushed peppermint candy


In a food processor  whir flour, cocoa powder, 1/2 cup powdered sugar, brown sugar, and salt to blend. Cut one cup of the butter into 1-inch slices; add to brown sugar mixture and process until well blended and smooth.

Scrape dough out of processor bowl and scatter pieces in a 10-by 15-inch rimmed pan. With palm, pat dough down flat to evenly cover the bottom of the pan. Bake in a 300° oven until dough feels slightly firm and dry, 30-35 minutes. Let cool on a rack.

In a mixing bowl, beat melted chocolate, remaining 2 Tbsp. butter, remaining 2 cups. powdered sugar, and 3 Tbsp. very hot water until smooth. Spread evenly over shortbread.

While chocolate frosting is still soft, cut shortbread into 1-by 2-inch bars

Sprinkle crushed candy over the tops of the bars or stencil a diagonal line of candy on top. (Make a 1 x 2-inch cardboard stencil with a diagonal slit ¼ in. Place gently over a bar, then sprinkle candy over slit with a small spoon so candy won’t stick to your fingers.) Store airtight, up to 5 days.


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