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Chocolate-Peppermint Shortbread



1 cup butter or margarine, softened
1/2 cup granulated sugar
4 oz bittersweet baking chocolate, melted, cooled
1/2 teaspoon peppermint extract
2 1/4 cups Gold Medal™ all-purpose flour
1/3 cup unsweetened baking cocoa

Glaze and Topping

1/2 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1 to 2 tablespoons milk
2 tablespoons chopped miniature peppermint candy canes


  • Heat oven to 325°F. Spray 2 (9-inch) glass pie plates with cooking spray.
  • In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and 1/3 cup cocoa. Divide dough in half. With lightly floured hands, press dough evenly in pie plates.
  • Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round into 16 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.
  • In small bowl, mix powdered sugar, 2 tablespoons cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges; sprinkle with candies.

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