Shortbread Peppermint Bark Cookies


Looking for a special holiday cookie? These Christmas shortbread peppermint bark cookies are easy to make, very festive and simply irresistible!

All purpose flour Unsalted cup butter Sugar Vanilla extract Egg yolk Chocolate chips Peppermint candies White chocolate chips Salt

Cream the softened butter and sugar together until fluffy and light yellow in color.

Mix in vanilla extract and egg yolk.

In batches, add flour and salt, beating on low speed and mixing until just blended.

Drop dollaps of dough into a greased 9×13 pan lined with parchment paper.

Press dough evenly over bottom of pan. Pierce dough all over with fork.

Bake at 350ºF (177ºC) until golden and puffy,  about 30 minutes.

Remove pan and sprinkle chocolate chips over the hot cookie base.

When chocolate softens spread evenly over top of cookie.

Immediately sprinkle peppermint candies over the melted chocolate layer.

In a double boiler, melt white chocolate chips over low heat until completely melted and smooth.

Using a fork, drizzle melted white chocolate all over the cookie then chill.

Once chilled, use a large knife and cut cookie into irregular pieces or any shape you want.

For detailed instructions and nutritional info click on the link below.