Chocolate Peppermint shortbread

[Wanda P]

Ingredients

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


Glaze and topping

1/2 cup powdered sugar
2 tablespoons sunsweetned baking cocoa
1 to 2 tablespoons millk
2 tablespoons chopped miniature peppermint candy canes



1. Heat oven to 325F. Spray 9 inch glass pie plates with cooking spray

2. In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with elecric mixer on medium speed until light and fluffy. On low speed, beat in flour and 1/3 cup cocoa. divid dough in half. with lightly floured hands, press dough evenly in pie plates.

3. bake 22 to 24 minutes or until edges just begin o pll away from he sides of he pie plates. Cool in pie plates 5 minutes. carefully cut each round into 1 wedges. Cool completely in pie plaes on cooling rack - about 30 minutes.

4. In small bowl, mix powdered sugar, 2 tablespoons of cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges, sprinkle with candies.