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Peppermint Shortbread Bar Cookies

Featured in the Honolulu Star-Advertiser on December 14, 2016.

peppermint shortbread bar cookies

Ingredients:

Peppermint Shortbread Bar Cookies

  • Non-stick cooking spray
  • 1/2 cup butter, softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips
  • 1 teaspoon shortening
  • 1/4 cup crushed peppermint candy canes
  • 3 tablespoons holiday sprinkles

Directions:

  1. Preheat oven at 350°F.
  2. Line a baking sheet with parchment paper and spray paper with non-stick cooking spray.
  3. In a large bowl, beat butter and powdered sugar.
  4. Add egg and vanilla; beat again.
  5. Add flour and salt until dough is combined.
  6. Roll into a ball.
  7. Place ball in the center of baking sheet.
  8. Gently press out the dough with your fingertips into a 9 x 11-inch rectangle shape.
  9. Keep dough as even as possible.
  10. Bake for 10-12 minutes until golden brown.
  11. Remove and cut into 20 smaller rectangles.
  12. Cool completely.
  13. Place chocolate chips and shortening in a microwave safe bowl.
  14. Heat in 30 second intervals and stir.
  15. Repeat in 15 second intervals until melted.
  16. Spread chocolate mixture on top of each cookie.
  17. Top with peppermint candies and sprinkles.
  18. Store in sealed container.

Makes 20 bars.

Approximate Nutrient Analysis per bar:
180 calories, 7 g fat, 4.5 g saturated fat, 20 mg cholesterol, 75 mg sodium, 26 g carbohydrate, 1 g fiber, 8 g sugar, 2 g protein

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