Cocoa-Mint Shortbread

Cocoa-Mint Shortbread


1/2 cup Earth Balance--softened

1 cup sugar

1/2 teaspoon vanilla extract

leaves from 1 peppermint tea bag

3/4 cup flour

1/2 cup cocoa powder

1/2 teaspoon salt

pinch baking soda

sugar--for topping

melted chocolate--for topping

crushed candy canes--for topping


*Whisk Earth Balance, sugar, vanilla extract, and peppermint leaves in large bowl. Sift in flour, salt, cocoa powder, and baking soda. Fold dry into ‘wet.’ Refrigerate dough for at least 15 minutes. 

*Preheat oven to 325 degrees F. Press refrigerated dough into tart pan. Sprinkle lightly with sugar. Bake approximately 15-18 minutes. Remove from oven and cut into pieces. Let cool completely. Drizzle with melted chocolate and sprinkle with crushed candy canes. Enjoy! :D