CHOCOLATE PEPPERMINT SHORTBREAD

chocoloate_peppermint_cookies_01.jpg

We went out last night to pick up a tree. The kids were bundled
and the packing blanket was in the back to protect the roof. This
is the first year both of the kids are super jazzed about the
holidays. Curran (4.5) is excited for new toys and allllll the
colorful, tacky decor. I am told every day that the white lights we
have on the house are NOT festive AT ALL. Cleo is excited about
whatever Curran is excited about lately, so anytime we see lights
(trees, wreaths, fake reindeer, whatever) squealing ensues. It was
cute at first, and now it’s just… loud. But truly, I love it.
The first few years of parenting are so much work, with few of
those personal connections where you actually get to see your
children as a people. The more I get to know them, the more I like
them. Even the complicated, emotional parts. Anyway, their
excitement is infectious, and their Scrouge
McWhite-Christmas-Light-Preferring mother is even considering
putting rainbow lights up somewhere… like inside their room
😉

Anyway, the tree. I had this romantic idea about the tradition
of picking out a tree and how we would pick up dinner after and
decorate it, fireside, with classic Christmas tunes. As it turns
out, it was not the romantic vision I anticipated in my head. There
was a time this would have wildly disappointed me, but kids have
lowered my expectations for the better. We ended up at Costco which
I love for many reasons, but rustic tree buying experiences is not
one of them. I mean you can’t even see the trees, they are all
wrapped in twine in bins and you just take a wild guess. Curran
seems to be recovering from a minor concussion so complains and
whines frequently, and I get that he doesn’t feel well, but,
again, with the Cleo doing everything he does. Our dinner was
underwhelming and by the time we got home, people needed to go
straight to bed. They both screamed at the reality of needing to
take a warm shower (how dare me!), and tucked away they went. There
was no decorating, no songs, no fire.

I am not disappointed, this is life. When I think back about
getting a tree and decorating it with my family, it was not some
Norman Rockwell scene every time. Traditions and memories in their
imperfect state are just as nostalgic for me as the ones where
everything went ‘right.’ Fighting over whose year it was to put
the angel on top, holding the twine down through the windows of the
mini van to make sure the tree didn’t fly off, how all the limbs
starting breaking off the clay wisemen in the manger scene and no
one bothered to glue them back on, or the year a votive candle lit
a garland on fire. I would maybe argue that the messy parts, the
imperfect parts, are actually more interesting. I don’t think I
even remember the moments that went as planned, if there were any.
So Mr. Frankie, the bare, unlit, lopsided tree, is sitting in the
living room, reminding me that all I want for this month is just to
soak in the holidays and stay flexible. Mayyyyybe we’ll even put
rainbow lights on him this weekend.

chocoloate_peppermint_cookies_02.jpg
CHOCOLATE PEPPERMINT SHORTBREAD

Makes 18

Recipe adapted from
Real Simple

I made these a touch sweeter than the written recipe because
well, it’s a holiday cookie. You could sprinkle crushed
peppermint candies on top while the chocolate drizzle is still soft
and that should act as glue for the candies. If you have tried

Dorie Greenspan’s World Peace Cookies
, they are basically
shortbread with a bit of baking soda to help them rise a bit.
I’ve tried it here, but don’t think it changes them wildly, so
it depends how dense or light you prefer your cookie. Add 1/2 tsp.
if you want to try. These are snappy day one, and start to become
more tender as they sit. Taste great either way, texture changes,
just a fyi.

Ingredients

1/2 cup/1 stick unsalted butter, room temperature
1/3 cup light brown sugar
2 Tbsp. natural cane sugar
1/2 tsp. sea salt
1/4 tsp. vanilla extract
1/2 tsp. peppermint extract
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour

3.5 oz. bar of dark chocolate
1/4 tsp. peppermint extract

flaky salt, for garnish, optional

Instructions

In a stand mixer with paddle attachment or with an electric
mixer, beat the butter and both sugars until fluffy. Add the salt,
vanilla, peppermint and beat those in to combine. Add the cocoa,
flour and beat until just combined, do not over mix. Roll the dough
into a log about 2” across (this is kind of hard, just do your
best), wrap it in plastic wrap and chill for at least an hour, or
overnight. Alternatively, you can roll it out and use cookie
cutters to make shapes.

Preheat the oven to 325’ and line a baking sheet with
parchment (maybe two, or work in batches). Slice the cookie log
into 1/2” coins and arrange them on your baking sheet. They
won’t spread much, but give them an inch between for safety. Bake
for 10-12 minutes until just dry on the edges. They will look raw
in the center but that’s ok! Pull them, and let them cool.

While they cool, melt the chocolate either in the microwave or
in a glass bowl over a pot of simmering water. Drizzle it on top of
the cookies, sprinkle flaky salt or peppermint candies, if using,
and let the chocolate set.
Enjoy! Cookies will keep at room temperature for up to 3 days.


Sara Forte 2018-12-04 CHOCOLATE PEPPERMINT SHORTBREAD
CHOCOLATE PEPPERMINT SHORTBREAD . Sprouted Kitchen

18

A pepperminty, chocolate shortbread
cookie with a chocolate drizzle because it’s the holidays.

  • 1/2 cup/1 stick unsalted butter,
    room temperature1/3 cup light brown sugar2 Tbsp. natural cane
    sugar1/2 tsp. sea salt1/4 tsp. vanilla extract1/2 tsp. peppermint
    extract1/3 cup unsweetened cocoa powder1 cup all-purpose flour
  • 3.5 oz. bar of dark chocolate1/4
    tsp. peppermint extract
  • flaky salt, for garnish,
    optional

49 calories5 grams fat1 grams carbohydrate0 grams protein

In a stand mixer with paddle
attachment or with an electric mixer, beat the butter and both
sugars until fluffy. Add the salt, vanilla, peppermint and beat
those in to combine. Add the cocoa, flour and beat until just
combined, do not over mix. Roll the dough into a log about 2”
across (this is kind of hard, just do your best), wrap it in
plastic wrap and chill for at least an hour, or overnight.
Alternatively, you can roll it out and use cookie cutters to make
shapes.

Preheat the oven to 325’ and line a baking sheet with parchment
(maybe two, or work in batches). Slice the cookie log into 1/2”
coins and arrange them on your baking sheet. They won’t spread
much, but give them an inch between for safety. Bake for 10-12
minutes until just dry on the edges. They will look raw in the
center but that’s ok! Pull them, and let them cool.

While they cool, melt the chocolate either in the microwave or in a
glass bowl over a pot of simmering water. Drizzle it on top of the
cookies, sprinkle flaky salt or peppermint candies, if using, and
let the chocolate set. Enjoy! Cookies will keep at room temperature
for up to 3 days.

PT1H10M

PT12M

PT1H22M

american

Dessert

cookie, holiday, chocolate, treat,
dessert

Source: FS – All – Food – News
CHOCOLATE PEPPERMINT SHORTBREAD