Wednesday, December 09, 2009

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!

5 comments:

Mary Isabella and Kiley too! said...

Sounds so good..m.

Joyce in Midway said...

Kimberly, your blog is just beautiful. And friendly. It is like dropping in on an old chum. Thanks for brightening our days.

Happy@Home said...

Those sound and look delicious. Thanks for sharing your recipe.

Laurie said...

Thank you for this recipe. They are delicious ~ I sent some to my family for gifts.
Hope you are having a wonderful Christmas Season.

Francesca said...

Chocolate, mind, and coffee: what a wonderful blend of flavors!

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