# 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 the oven to 325°F. Line a 9-inch round cake pan with parchment paper or lightly grease it.
02 - In a large bowl, beat together the butter and sugar until light and fluffy. Add peppermint extract and combine.
03 - Stir in the flour and salt until the mixture forms a soft dough.
04 - Press the dough evenly into the prepared pan and prick the surface with a fork.
05 - Bake for 23 to 25 minutes until edges are lightly golden. Remove from oven and let cool in the pan for 10 minutes.
06 - While still warm, cut the shortbread into 8 wedges with a sharp knife and allow to cool completely in the pan.
07 - In a microwave-safe bowl, melt the chocolate with oil in 20-second intervals, stirring until smooth.
08 - Drizzle melted chocolate over the cooled wedges and sprinkle with crushed peppermint candies.
09 - Allow the chocolate to firm before serving.
