Peppermint Mocha Shortbread

This is the Starbucks treat in a cookie. Yum.

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 for one of my Christmas Teas. I won't be having a big Christmas Tea this year, but these still must be made! :)

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!