Peppermint-y Chocolate Shortbread Cookies

Truth time today: despite the many many many! cookie recipes on this blog (including these classic sugar cookies, which I’ve recently updated), come this time of year, I only have eyes for two. My #1 number ones are these pecan sandies, and if I don’t make them, my family will literally lock me out of the house. But I’m also the crazy person hovering over the cookie tray in search of buttery shortbreads.

Growing up, those Danish butter cookies in the blue tins were a staple in our household (and I’m fairly certain my mother still keeps her sewing stuff in one of those tins). Since then, I’ve discovered shortbread-esque cookies from around the world: French, British, Norwegian — it feels like every country has their take on shortbreads, and I’m here for all of them.

Because it’s the time of year to do the absolute most (see: this 4-part 14-step trifle), I took my craving for shortbread cookies to slightly over-the-top places. I added chocolate, because what is not improved by a bit of deep dark chocolate?

Then, in a fit of madness inspiration (I’ve been watching a lot of The Great British Bake-Off recently*), I decided to drizzle white chocolate overtop my refined, elegant shortbreads AND THEN sprinkle them with crushed candy canes. It’s the equivalent of taking your most chic little black dress and topping it off with a sequin shrug. (Have also done this, also don’t regret it.)

The result of this minimal additional effort is a batch of cookies that will stun at any cookie swap or holiday party. These are showstoppers, walk-into-a-room-and-all-eyes-on-you cookies that taste as good as they look (or better, if your drizzling technique is anything like mine). They also ship very well, and are sure to make long-distance loved ones very very happy. Definitely worth expanding my cookie palate for …

*Okay, more truth time: until two weekends ago, I had never watched The Great British Bake-Off. I KNOW. Me. She who loves any and all baking-related content, who lives for the quaint English countryside and British-isms (“scrummy!” “chuffed!” “gutted!” I die.) I’ve since rectified my grave error by inhaling episodes of this show, dreaming grand dreams of conquering fresh loaves of crusty bread and bronzed, multi-layered patisserie (never with a soggy bottom though!). So far, said enthusiasm has only manifested itself in a somewhat garish explosion on top of the most British of “biscuits,” as Mary Berry would say, but I have faith.

Need more cookie ideas? ALL the cookies are here, and regardless of my fondness for them, they’re all delicious!

Peppermint-y Chocolate Shortbreads

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Ingredients

• 1–1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, at room temperature
• 2/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate, chopped into chunks
• 16 mini or 8 normal-sized candy canes, crushed

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Instructions

1. In a small bowl, whisk together the flour, cocoa and baking soda. Set aside.
2. Using an electric mixer, beat the butter on medium until it is soft and creamy, about 2-3 minutes. Add the brown and white sugar, then beat until pale and fluffy, roughly another 2-3 minutes. Add the salt and vanilla extract, then beat for 1 minute more.
3. Add the flour mixture carefully (start slowly with the mixer or you’ll end up with flour everywhere). Mix just until the flour disappears into the dough — it will look crumbly but should hold together when pressed.
4. Turn the dough out onto a work surface, and divide into two batches. Shape each into a 9-inch log (here are a bunch of great tips), then double-wrap the logs in plastic and refrigerate for at least 3 hours (or up to 3 days; it can be frozen for up to 2 months).
5. Preheat the oven to 325F. Line two baking sheets with parchment paper.
6. Remove the logs from the fridge and let sit for 10 minutes before slicing. Using a sharp knife, slice the logs into cookies that are 1/2-inch thick. Arrange the cookies on the baking sheets, leaving 1 inch between them. Refrigerate for 20 minutes.
7. Bake the cookies for 12 minutes, rotating the baking sheet halfway (they won’t be firm but that’s how they should be). Let the cookies cool down for 10 minutes before carefully transferring them to a wire rack to cool completely.
8. Once the cookies have cooled, melt the white chocolate in 20-second intervals in the microwave, stirring between intervals. (Alternately, you could use a double-boiler.) Once the chocolate has melted, use a fork to drizzle it over the cookies, creating a zigzag pattern.
9. Sprinkle the crushed candy canes over the cookies, pressing them slightly so that they adhere to the melted chocolate. Let the cookies cool completely before serving.

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Notes

• To crush your candy canes: place them in a gallon-sized Ziploc bag, then use a rolling pin (or wine bottle) to break the candy into small pieces.
• Also, if you freeze the dough, you don’t need to defrost before baking. Just slice the logs into cookies and bake the cookies for 1 minute longer.
• And (last one, I promise!) these cookies are fairly sturdy, so they’re a great candidate for mailing to loved ones!
• Adapted from The Brown Eyed Baker