# Components:
→ Shortbread
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1/2 teaspoon peppermint extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Chocolate Topping
06 - 3 ounces semi-sweet chocolate, chopped
07 - 1 teaspoon coconut oil or vegetable oil
08 - 2 tablespoons crushed peppermint candies or candy canes
# Directions:
01 - Preheat oven to 325°F. Line a 9-inch round cake pan with parchment paper or grease lightly.
02 - In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add peppermint extract and combine.
03 - Incorporate flour and salt into the butter mixture until a soft dough forms.
04 - Press dough evenly into prepared pan and prick surface uniformly with a fork.
05 - Bake for 23 to 25 minutes until edges are lightly golden. Cool in pan for 10 minutes.
06 - While warm, slice into 8 wedges using a sharp knife. Allow to cool completely in the pan.
07 - Combine chocolate and oil in a microwave-safe bowl; heat in 20-second intervals, stirring until smooth.
08 - Drizzle melted chocolate over cooled wedges and sprinkle with crushed peppermint candies.
09 - Let chocolate firm up completely before serving.
