Sugar Bakery's peppermint bark shortbread recipe

December 9, 3:49 PMSeattle Food ExaminerTraca Savadogo

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Chocolate, shortbread and peppermint.  What's not to love?


True confession.  I'm absolutely smitten with Sugar Bakery's shortbread.  Driving by their Madison location, alarm bells start ringing in my head.  I consult the clock....and inevitably make time for a quick detour.

For the holidays, my favorite shortbread takes a quick dip in dark chocolate, and the top is dusted with crushed candy canes. Be still, my heart!  Leave Santa a tray of these cookies, and I'm sure he will be very good to you.... 


Peppermint Bark Shortbread,
Courtesy of Sugar Bakery & Cafe

Makes 24 2-by-2 inch cookies

Ingredients
1 cup granulated sugar, plus 2 tbsp. for top
2 cups butter
1 teaspoon peppermint extract
3 1/2 cups all-purpose flour
1 cup white rice flour
1/2 tablespoon salt
Parchment paper (optional)
1 pound semi-sweet or bittersweet chocolate
1 tablespoon vegetable oil
Crushed candy canes (8-10 mini canes)

1. In a standard mixer or with a hand-held beater, cream sugar, butter and peppermint extract until light and fluffy.

2. Add flours and salt and combine until mixture just starts to come together. (The dough should be crumbly but stick together when squeezed.)

3. Line a 12-by-16-inch pan with parchment. Place dough into hte pan and break up any large clumps, spreading evenly.

4. Press dough down gently and sprinkle the remaining sugar on top.

5. With a rolling pin or drinking glass, roll out the dough evenly. (Use a little additional sugar if the dough sticks to the rolling pin.)

6. With a meat tenderizer or fork, press indentations into the top of the shortbread. (This prevents the shortbread from rising unevenly.)

7. Bake at 350 degrees for 20-25 minutes or until shortbread is golden brown.

8. Cut into squares while still warm and remove cookies from pan to cool.

9. To finish, melt chocolate and vegetable oil over double boiler or in a microwave, watching constantly to prevent chocolate from burning. When melted, remove from the heat and stir to cool slightly.

10. Dip bottoms of shortbread in melted chocolate, then dip in crushed candy canes.  Place on parchment to dry.