Make the cocoa cookie dough. For that combine 1 cup of AP Flour with the cocoa powder, 1 tablespoon of cornstarch, and 1 stick of softened butter. Add a pinch of salt, 1/2 cup of granulated sugar, and 1 teaspoon of Vanilla extract. Mix everything to make a dough. If the dough is too dry and not coming together, add a few teaspoon of ice-cold water and combine everything with your hands to make a dough. Cover and freeze the dough for 20 min or refrigerate for 1 hour.
Now it's time to make similar cookie dough but without the cocoa. So for this take 1 cup of flour, 1 tablespoon of cornstarch, a pinch of salt, and 1 stick of softened butter in a separate bowl. Add 1/2 cup of Granulated sugar and 1 teaspoon of Peppermint extract. Make a dough by adding a few teaspoon of ice-cold water. Cover and freeze the dough for 20 min or refrigerate for 1 hour.
Roll both the cookie dough on a lightly floured surface. Do not roll it too thin.
Use a cookie cutter to cut out the cookies and place one on top of the other. The cocoa side should be at the bottom. Place the cookie carefully on to your cookie baking dish. Freeze the cookies for 5-10 more minutes and then pop them in the oven to get baked for 10 minutes. After the cookies get baked, allow them to stay in the same pan for 5 minutes at room temperature so that they harden a little.
For the glaze combine granulated sugar with vanilla and a splash of milk in a bowl. Once it gets thick, drizzle it lightly over the baked cookies. Top with some broken Peppermint candy canes. Allow the cookies to sit on the counter for 5 minutes so that the glaze hardens and then serve.
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Nutrition
Nutrition Facts
Peppermint Bark Shortbread Cookies
Amount Per Serving
Calories 219Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 0.5mg0%
Sodium 9mg0%
Potassium 58mg2%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 34g38%
Protein 3g6%
Vitamin A 6IU0%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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