Written by Isabella Berkoff
•Posted on December 16 2021
Chocolatey shortbread cookies, complete with a festive Christmas tree shape and crushed peppermint candies! Easy and sweet. Makes the perfect compliment to a cozy cup of hot cocoa!
Rated 5.0 stars by 1 users
Easy
24-36 Cookies
8-10 Minutes
Joan Repato
Chocolate shortbread cookies are cut into festive Christmas tree shapes, dipped in White Confectionery Coating then sprinkled with crushed peppermints. Oh what fun it is to bake!
12 oz (340g) Unsalted butter, softened
3 oz (80g) Confectioners sugar
13 oz (260g) All purpose flour
1 oz (20g) Cocoa powder
3 oz (80g) Cornstarch
3 oz (80g) Luker 54% Sombra Dark Chocolate, or any Luker Dark Chocolate you prefer, melted
8 oz Luker Dark Chocolate, melted
2 oz Very Hot Water (or hot cream for a richer ganache)
5g Dreidoppel Crème de Menthe flavor paste
12 oz (340g) White Chocolate Confectionery Coating, melted
3 oz (85g) Crushed Peppermint Candies
In a mixing bowl with a paddle attachment, cream butter and sugar and beat at medium speed.
In a separate bowl, sift together flour, cocoa powder and cornstarch.
Combine flour mixture with creamed butter and sugar mixture; mix until fully incorporated.
Mix in melted chocolate until fully combined.
Take out the dough and form into a ball. Then flatten and place dough in between two pieces of parchment paper.
Roll the dough to ¼" thick and place in the refrigerator or freezer until firm.
Cut cookies with cookie cutter and place on lined sheet pan.
Bake for 8 to 10 minutes. Remove from oven and cool on a wire rack.
When cookies are completely cool, you can fill 2 cookies with Dreidoppel Crème de Menthe White or Dark Ganache (recipe to follow).
Dip filled cookies (half way at an angle) in melted white chocolate confectionery coating and sprinkle with crushed peppermint candies (recipe to follow).
Melt dark or white chocolate over hot water bath or melt in microwave on defrost mode.
Pour hot water (or cream) over melted chocolate and whisk together until fully combined.
Add 5g of Dreidoppel Crème de Menthe.*
Allow to cool off and it will become thicker; transfer to a piping bag so you can pipe the filling onto the cookies. Place second cookie on top of filling to create a cookie sandwich.
Dip filled cookie sandwiches (half way at an angle) in melted white chocolate confectionery coating and sprinkle with crushed peppermint candies.
For the Dreidoppel Flavored Dark or White Chocolate Ganache:
*If you want a stronger flavor, add more of the Dreidoppel Crème de Menthe until you achieve what you like. Or, if you prefer, you can swap out the Crème de Menthe for another flavor.
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