# What You Need:
→ 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
# How to Make:
01 - Preheat the oven to 325°F. Line a 9-inch round cake pan with parchment paper or lightly grease it.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Stir in the peppermint extract.
03 - Add all-purpose flour and salt to the creamed mixture, stirring until combined into a soft dough.
04 - Evenly press the dough into the prepared pan, then prick the surface evenly with a fork.
05 - Bake for 23 to 25 minutes until the edges turn lightly golden. Remove and allow to cool in the pan for 10 minutes.
06 - While still warm, cut into 8 wedges with a sharp knife. Let cool completely in the pan.
07 - Melt the semi-sweet chocolate and coconut or vegetable oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
08 - Drizzle the melted chocolate over the cooled shortbread wedges and sprinkle with crushed peppermint candies.
09 - Allow the chocolate to firm up completely before serving.
