for the peppermint shortbread:
8 oz. unsalted butter, softened
½ cup confectioners sugar
2 cups cake flour minus 2 TB
2 oversized TB cocoa powder
a splash or 3 of peppermint extract
¼ ts salt
for the white chocolate drizzle:
½ cup +/- of melted white chocolate with a touch of peppermint extract (add the peppermint extract in after the chocolate is melted, not before)
¼ cup finely crushed candy canes for decorations
I used an 8 or 9 inch tart pan with removable bottom; this would work best, if you don't have this
then use an 8 or 9 inch baking pan and spray with non stick spray and/or line with parchment paper.
In a bowl mix the cake flour and cocoa powder, set aside.
In a bowl (stand mixer or otherwise), cream together butter, sugar, peppermint extract, and salt.
Slowly work in cake flour mixture until well combined.
No need to overmix, small lumps here and there are fine. This is a very dry dough.
Using wet fingertips, spread dough into pan, making sure to get all the corners evenly.
Place prepared pan into fridge to firm up a bit before baking. At least an hour.
If you cover this well enough you can leave it overnight.
When ready to bake, preheat over to 350 degrees.
Bake 21 - 25 minutes until edges are LIGHTLY golden brown or just firm.
Don't look for complete overall doneness; it’s ok if middle is a little soft.
Make sure to rotate pan halfway through baking too.
Let this cool in pan for at least an hour.
Remove from pan, and slice into bars or sticks, which ever you like.
Place over wire racks with parchment paper underneath.
Drizzle melted white chocolate over the bars and decorate with finely crushed candy canes.
Makes about 20+ sticks, depending on how you slice them.