Directions: |
Directions:1. Preheat oven to 350. Coat a 9x13 baking pan with non-stick spray. Line the inside of the pan with parchment paper, leaving an overhang on two sides of the pan. Set aside.
2. In the bowl of a stand mixer, beat butter and sugars until light and fluffy, about 4 minutes. Beat in vanilla and egg yolk, scraping the sides of the bowl as needed. Add flour and salt. Mix until just combined.
3. Transfer dough to prepared baking pan. With floured fingertips, press dough into an even layer in the bottom of the pan. Pierce dough all over with a fork. Bake 30 minutes, until golden brown and starting to pull away from the sides of the pan.
4. Immediately after removing the pan from the oven, sprinkle the chopped chocolate over the cookie base. Let stand 2-3 minutes until chocolate melts. Depending on how large your chocolate pieces are, you may need to stick the pan back in the oven for a minute or two to expedite the melting. Using a small spatula, spread the chocolate evenly over the cookie. Sprinkle with chopped candy canes.
5. In a small bowl, microwave white chocolate until melted and smooth. Using a fork, drizzle the white chocolate over the cookies. Chill until chocolate is set, about 30 minutes.
6. After the chocolate has set, remove the cookies from the pan by pulling on the parchment overhang. Using a sharp knife, cut the cookies into triangles, squares or whatever shape you are feeling. Cut them irregularly, then pass it off as 'artsy'. |
This recipe for Peppermint Bark Cookies is from