Peppermint Shortbread Bar Cookies Recipes

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.

CHOCOLATE-PEPPERMINT SHORTBREAD

Steps:

• Grease an 8-by-8-inch brownie pan with butter and line the bottom and two sides with parchment. Set a rack in the lower-middle position of the oven and heat to 350 degrees.
• In the bowl of a stand mixer fitted with a paddle attachment and set on medium-high speed, beat the butter, brown sugar and salt until creamy, about 1 minute. Stop the mixer and scrape down the bowl and paddle with a rubber spatula. Add the yolk and vanilla, and mix until well combined, about 1 minute. Add the flour and cocoa, and mix until everything comes together, about 1 minute, stopping once during mixing to scrape down the paddle and the bowl.
• Scrape the dough into the prepared pan. Using an offset spatula and your hands, press the dough into the pan as evenly as possible. Use a fork to prick the dough all over. Bake until the shortbread smells chocolatey and feels set and dry, 30 to 35 minutes. Wash and dry the mixing bowl and set aside.
• Remove shortbread from oven and cool in the pan for 10 minutes. Reduce oven temperature to 225 degrees. Using the parchment, lift the cookies out of the pan onto a wire rack set in a rimmed baking sheet.
• Make the meringue: Pour water into a medium saucepan to come 1 1/2 inches up the sides and bring to a bare simmer over medium-low heat.
• Whisk the egg whites, salt and sugar in the bowl of a stand mixer just to combine. Set the bowl over the simmering water (bowl should not touch water) and heat the egg mixture, stirring and scraping constantly with a heatproof rubber spatula, until the sugar dissolves, the mixture is hot and steamy, and the temperature registers 175 degrees on an instant-read thermometer, about 4 to 6 minutes. (Be patient and cook the egg whites slowly so they don't curdle.)
• Return the bowl to the stand mixer, and whip the mixture until stiff and glossy, 5 to 7 minutes. Whip in the peppermint extract and scrape the meringue onto the shortbread.
• Evenly spread the meringue with an offset spatula or the back of a spoon. If using liquid food coloring, add a few random drops onto the meringue. If using gel food coloring, use the tip of a toothpick to randomly dab the tiniest bit of food coloring onto the meringue. Using the tip of an offset spatula or spoon, swirl the color into the meringue, creating peaks and streaks.
• Bake on the wire rack set on the sheet pan until the meringue feels dry and crisp, about 2 hours. Turn off the oven and prop open the door with a wooden spoon. Allow the cookies to cool in the oven, about another hour. Remove from oven and transfer to a cutting board. Cut the cookies into random pieces. The cookies will keep for 1 week stored in an airtight container at room temperature.

CANDY CANE SHORTBREAD BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan., Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack., In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set., Lifting with parchment, remove shortbread from pan. Cut into bars.

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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