Making a List, Checking it Twice.
I'm a list maker. I thrive on organization and categorization. There's something so comforting about knowing exactly what you need, when and where to get it.
Things. Lots of things.
Wrapping paper here. Ribbon there. Toasted almonds here. Butter there.
Needless to say there are a lot of lists floating around here right now. I'm sure the same goes for you too. I always tell myself I'm going to get my shopping done early and wouldn't you know it never happens. Despite my mad organizational skills I seem to lack motivation. It's not a good combo. My lists taunt me and call me names for months until I simply have to get out there and get it done. Otherwise my family would find gas station goodies wrapped in the funnies under the tree.
It's intimidating though isn't it? Shopping. And not just any shopping. Push-and-shove-endless-lineups-all-sold-out-interminable-traffic-fall-off-your-feet-dreaded-holiday shopping.
Let's take a break from the mall madness and mountains of lists shall we? Why not indulge and transport yourself to chocolate peppermint heaven? Step away from the tape dispenser. Kick off those boots. Put that pen down. You work hard. You deserve it. Chocolate Peppermint Shortbread Cookies Makes about 4 dozen cookies.
Source: Adapted from my family recipe.
3/4 cup salted butter, room temperature 3/4 cup unsalted butter, room temperature 1 cup granulated sugar 1 tsp vanilla extract 2 1/2 cup flour 1/4 cup cocoa powder 1/4 cup candy cane, finely ground Printer-Friendly Version
Cream together the butters, sugar and vanilla. In a separate bowl whisk together the flour, cocoa powder and ground candy cane then blend well into the butter and sugar mixture.
On a large piece of plastic wrap form the dough into two logs both 9 inches long. Wrap each tightly and refrigerate them for an hour or two to firm up.
When you're ready to bake preheat the oven to 350 degrees and position and rack in the center. Line you baking sheets with parchment paper and set them aside.
Slice the cookies about a 1/4 of an inch thick and bake them for about 10 minutes. Transfer them to a cooking rack and enjoy!