These festive Chocolate Peppermint Shortbread Cookies are full of holiday cheer and will delight children and adults alike. They use a combination of butter and canola oil, so they taste buttery but are lower in saturated fat. And they’re 100% whole grain with a fine, crumbly, classic shortbread texture – thanks to whole wheat pastry flour (look for it in health food stores or specialty grocery stores).
Active time: 18 minutes Total time: 1 hour, 20 minutes
Chocolate Peppermint Shortbread
Ingredients
- 1 2/3 cups (192 g) whole wheat pastry flour
- 1/2 cup (60g) powdered sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 tablespoons (70 g) unsalted butter, softened
- 5 tablespoons (74 ml) canola oil
- 1 teaspoon vanilla extract
- 1/3 cup (65 g) semisweet chocolate chips
- 2 candy canes, crushed
Directions
Preheat the oven to 165°C (325°F). Line a large baking tray with baking paper.
In a medium bowl, whisk together flour, sugar, cornstarch and salt. In a large bowl, combine butter and oil. Beat with a mixer on medium speed until well blended, about 2 minutes. Stir in vanilla. Add flour mixture; Beat on medium-low speed until a stiff dough forms.
Halve the dough. Pat each dough half into a 5 1/2-inch circle on a prepared baking sheet. Using a large knife, cut each circle into 12 wedges, but do not pull the wedges apart (leave the circle intact). Bake at 325°F for 32-35 minutes, until edges just begin to brown. Recut the wedges immediately, leaving the circles intact. Allow the cookies to cool completely in the pan, about 30 minutes. Space splits apart.
Place the chocolate chips in a small microwave-safe bowl. Microwave on high until chocolate melts (about 1 minute), stopping to stir every 20 seconds. Scrape the chocolate into a small zip-top plastic bag. Cut a small hole in a bottom corner of the bag. Pipe chocolate evenly over the cookies. Sprinkle crushed candy canes over the cookies. Let stand until firm.
Servings: 24 | Serving size: 1 cookie
Nutritional value (per serving): Calories: 111; Total fat: 6g; Saturated fat: 2g; Monounsaturated fat: 2 g; Cholesterol: 6mg; Sodium: 25 mg; Carbohydrates: 11g; Fiber: 1g; Sugar: 5g; Protein 1g
Nutritional bonus: Potassium: 15 mg; Iron: 3%; Vitamin A: 2%; Vitamin C: 0%; Calcium: 0%
Originally published December 2020
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