Peppermint Shortbread Bites Food

PEPPERMINT SHORTBREAD BITES

Steps:

• In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
• On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
• Heat oven to 325°F. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by 1/4 inch.
• Bake 28 to 35 minutes or until set and edges are just starting to turn golden. Meanwhile, in small bowl, mix crushed candy and granulated sugar. In small resealable food-storage plastic bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
• Do not remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies. Place cookies to cooling racks. Cool completely, about 30 minutes.

PEPPERMINT SHORTBREAD COOKIES

Steps:

• Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
• Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
• Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
• Cool and remove to a wire rack.
• Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.

PEPPERMINT BARK SHORTBREAD BITES FROM THE COOKIE BOOK

Steps:

• To make the cookies, in an electric stand mixer fitted with the paddle attachment, add the butter and brown sugar and mix on medium for about 4 minutes, or until well blended. With the mixer on low, add in the egg yolk, vanilla and peppermint extract and run for 2 minutes more or until completely blended. Scrape down the sides and bottom of the bowl to make sure everything is well incorporated.
• In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Add this to the butter mixture and run on low for 2 minutes, or until everything is combined and the dough has come together. Separate the dough into two hunks and shape each into a log with about a 2-inch (5-cm) circumference. It's a little messy, but you can do it. Grab two pieces of plastic wrap, place a dough log on each,.
• wrap tightly and roll the logs on the counter to round them out a bit. Place in the freezer for 1 hour or until firm.
• Preheat the oven to 350 degrees F (177 degrees C) and cover several baking sheets with parchment paper. Place the sparkling sugar in a pie plate or casserole dish. Set aside.
• Once the logs are firm and chilled, roll them in the sparkling sugar to coat and then cut ½-inch (1.3-cm) thick slices using a sharp knife. Place them on the baking sheets, leaving 2 inches (5 cm) between cookies. Place the cookies in the freezer for 10 minutes or the fridge for 20 minutes.
• Bake one sheet at a time in center of the oven for 14 minutes. Let them cool on the baking sheet for 10 minutes and then transfer to a rack to finish cooling.
• To make the cookie coating, in a medium, heat-safe bowl add the dark chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water. Stir frequently until melted and smooth and then turn off the heat. In another.
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PEPPERMINT SHORTBREAD BITES

Steps:

• In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
• On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
• Heat oven to 325°. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by 1/4 inch.
• Bake 28 to 35 minutes or until set and edges are just starting to turn golden. Meanwhile, in small bowl, mix crushed candy and granulated sugar.
• In small resealable plastic food storage bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
• Do not remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies.
• Place cookies on cooling racks. Cool completely, about 30 minutes.

CHOCOLATE PEPPERMINT BARS

Steps:

• Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
• Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
• Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
• Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
• In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
• Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
• Let squares sit at room temperature until chocolate is set, at least 1 hour.

PEPPERMINT SHORTBREAD THINS

Steps:

• In food processor, place peppermint candies. Cover; process until finely ground.
• In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, beat in ground candies, flour and salt just until blended. Shape dough into 8x2-inch log; wrap in plastic wrap. Refrigerate 2 hours or until firm.
• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. Place 2 inches apart on cookie sheet.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In small bowl, mix remaining 1 cup powdered sugar, the milk and peppermint extract. Divide glaze in half. Tint half of glaze with red food color. Drizzle red and white glazes over cookies. Store loosely covered.