Friday, December 19, 2008

What's Baking Now?


Peppermint Mocha Shortbread
Mix:
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.
Meanwhile...
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!

6 comments:

tonia said...

oh goodness...that sounds delicious!

thanks.

Susan said...

Yummy!

Kelli said...

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

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.
xo

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