Chocolate Peppermint Bark Cookies

Bon Appetite Magazine came out with a bunch of new cookies in their December 09 issue.  I always like to try a few new cookie recipes just to have something different on the cookie tray.  I made their Chocolate Peppermint Bark Cookies and they turned out awesome!!  These shortbread/peppermint bark cookies are so easy to make!  I loved the mix of shortbread, chocolate and peppermint!  Tastes like Christmas!


CHOCOLATE PEPPERMINT BARK COOKIES 

• Non stick cooking spray
• 2 cups all purpose flour
• 1/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, room temp
• 1 cup sugar
• 1 tsp. vanilla
• 1 large egg yolk
• 6 oz. bittersweet or semisweet chocolate, chopped or pieces
• 1/2 cup finely chopped red and white peppermint candies (can pound it in a plastic bag also)
• 2 oz. high quality white chocolate (such as Lindt)

1. Pre-heat oven to 350 degrees.
2. Spray a 13 x 9 metal baking dish with cooking spray.

3. Line bottom of pan with parchment paper, leaving overhang on the short sides of the pan. (you use the overhand to pull the shortbread out from the pan when done)
4. Whisk flour and salt in a medium bowl.
5. Using electric mixer, beat butter in a large bowl until creamy, about  2 minutes.
6. Gradually beat in sugar.  Continue beating until mixture is light and fluffy, about 3 minutes.
7. Beat in vanilla, then egg yolk. 
8. Gradually add flour mixture, beating on low just to blend.
9. Drop by tablespoonfuls into prepared baking dish, spacing evenly.  Using moistened (with water) fingertips, press dough to form an even layer over bottom of pan.  Pierce dough all over with a fork.
10. Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan ,about 30 minutes.
11. Place pan on rack and immediatly sprinkle semisweet chocolate over.  Let stand until chocolate softens, about 3 minutes.  Usimg small spatula, spread chocolate over top of cookie in thin even layer. If chocolate does not get soft enough can stick back in over for a minute to melt or make it soft enough to spread.
12. Immeditately sprinkle chopped peppermint candies over.
13. Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. (I sometimes add a bit of vegie oil or shortening to make the chocolate smoother)
14. Remove bowl from water.  Using fork drizzle white chocolate all over cookies.
15. Chill until white chocolate is set, about 30 minutes or so.
16. Using paper overhang, lift cookie from pan and transfer to a work surface.
17. Using a large knife, cut cookie into irregular pieces.

*Can be made 1 week ahead.  Store in refrigerator in airtight containers between layers of waxed paper.

*Recipe Courtesy of Bon Appetite