Peppermint Chocolate Shortbread

As a “lonely Jew on Christmas”, I’ve found that the best way to celebrate the holidays is through what I like to call, Secular Christmas Culture. Watching movies, driving around to see pretty lights, lighting a pine- or spruce-scented candle, playing Christmas music, and of course, baking allllll the cookies.

I’ve made a LOT of cookies in my day, but in my book, winter flavors rule the cookie kingdom. Citrus, peppermint, fig, almond, hazelnut, classic vanilla sugar and plenty of rich chocolate. And nothing screams holiday cheer quite like chocolate and peppermint.

These buttery, fragrant cookies are beautifully tall and have a softer bite than your classic shortbread. And to make everything merry and bright, they’re flecked with the melty, creamy mint chocolate that will leave you feeling a kind of unpretentious holiday magic. Each one will undoubtedly remind you of being a kid on Christmas, and now that Christmas is basically over, you don’t have to share these with Santa.

Peppermint Chocolate Shortbread

Ingredients

• 2 cups all-purpose flour

• 1/2 cup dark, Dutch processed cocoa powder

• 1/2 cup confectioner’s sugar

• 1/2 cup white granulated sugar

• 1 teaspoon salt

• 1/2 pound butter (2 sticks, 226 grams), frozen and cubed

• 1 1/2 teaspoons vanilla

• 1 1/2 teaspoons peppermint extract

• 1-2 tablespoons of cold water, if needed

• 1 cup mint chocolate baking chips (I used Andes, but any brand will do!)

Process

Preheat oven to 350F.

Add flour, cocoa powder, sugars and salt to food process and pulse a few times to blend. Add butter cubes and pulse until dough is the consistency of wet sand. Add mint chocolate baking chips and pulse a few times to evenly distribute. Add extracts and water, 1 teaspoon at a time and pulse until dough just barely comes together.

Scoop dough into a sprayed and parchment lined 9x13 pan (spraying the pan and the top of the parchment paper). Put a small piece of wax or parchment paper over the dough and using your palm, evenly press the dough into the bottom of the pan.

Put pan in the fridge to allow dough to set for 30 minutes. Move pan directly from fridge to oven. Bake for 15-25 minutes, or until dough is no longer shiny on top.

Let cool completely. Gently loosen parchment paper edges out of the pan, bringing your shortbread with it. Set on a cutting board and cut evenly into squares or triangles.

Serve at room temperature. Can be stored in an airtight container for up to 4 days or tightly wrapped and stored in freezer for up to 3 months.