Shelley Wedergren of Omaha says her family loves these cookies not only for the way they taste, but for the way they look. They're uber-easy to make, she says, and kids will love spreading the melted chocolate on the shortbread and crushing the candy canes.
CHOCOLATE PEPPERMINT COOKIES
Nonstick vegetable oil spray
2 cups all-purpose flour
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
6 ounces bittersweet or semisweet chocolate chips
½ cup chopped candy canes or hard peppermint candies (about 3 ounces)
2 ounces white chocolate
Preheat oven to 350 degrees. Spray a 13-by-9-inch metal or glass baking pan with nonstick spray. Line the bottom with a long strip of parchment paper, leaving overhang on both sides of pan.
Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, about 3 minutes. Beat in vanilla and egg yolk. Gradually add flour mixture, beating on low speed to blend.
Drop dough into baking pan, and using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
Bake cookie base until light golden brown and slightly puffed, about 30 minutes.
When cookie base is ready, immediately sprinkle bittersweet chocolate chips on top. Let the chocolate soften (placing pan in oven with door cracked helps) and spread evenly over cookie base using a spatula. Immediately sprinkle chopped peppermint candies all over.
Melt white chocolate in pan over simmering water or in microwave. Using a fork, drizzle chocolate in random pattern. Chill until white chocolate is set, about 30 minutes.
Using paper overhang, lift cookie from pan and transfer to work surface. Use a large knife to cut cookie into irregular pieces.
— Staff writer Randi Stevenson