Friday, December 19, 2008

What's Baking Now?

Peppermint Mocha Shortbread
1 cup of powdered sugar
1 1/4 cup flour
1/2 tsp salt
Cut in:
1 stick of butter
Blend it all together well and press it into a greased 13x9 inch pan. Bake at 350 degrees for about twenty minutes.
Melt and Mix:
1/2 package of chocolate chips
1/2 tsp peppermint extract
2 tsp instant espresso powder
Spread the chocolate mixture onto the shortbread after it's baked. Then top with about a 1/2 cup of smashed candy canes. Let cool and slice into pieces.
I made this recipe up last year for my Christmas Tea. I'm baking a pan right now for gifts and just enjoying.
Warning: These should not be eaten in the evening--unless you need to stay up late sewing, or wrapping presents! That caffeine will get you!


tonia said...

oh goodness...that sounds delicious!


Susan said...


Kelli said...

So pretty, Kimberly! Wishing you and your family a blessed Christmas!

Raquel said...

That. Sounds. Fabulous! I love shortbread and this fits the ticket! Hope your home is filled with love, laughter and joy in this blessed season! Much love, Raquel XO

mer@lifeat7000feet said...

I was hoping you would share this recipe!!! Thank you.

Dawn said...

Oh yum!
Thanks for the recipe, Kimberly!
Happy New Year, too.


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