Almost time for party No. 5!
My friends and I decided a month ago that we were going to have a potluck this weekend, not knowing of course, that this would be the week for every other Christmas party. But this is the main event. There will be turkey, mac ‘n’ cheese, shrimp curry, apple-pecan-spinach leaf salad (me), pie, and chocolate peppermint bark cookies (me again).
I usually try to stick with things I know for potluck events. But these cookies looked so good that I had to try them. (And it was one of the few Bon Appetit recipes that didn’t intimidate me)
Ingredients: Nonstick cooking spray, 2 cups all purpose flour, 1/4 tsp salt, 1 cup butter, 1 cup sugar, 1 tsp vanilla,
1 large egg yolk, 6 oz bittersweet or semisweet chocolate, chopped, 1/2 cup peppermint candy or candy canes (about 3 oz), 2 oz. white chocolate
Directions: Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces.
DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.
OK, well I had to adjust a few things out of necessity. I hadn’t read the directions prior to going to the store today and so I didn’t have any parchment paper. Given that the cookies aren’t supposed to be cut in perfect squares that didn’t seem to matter. I was able to cut them in weird bark-like pieces anyway.
I also thought 30 minutes was too long to bake the shortbread part, at least in my oven. Twenty-five minutes should suffice.
I did have one minor mishap with the white chocolate because I’m just impatient. I decided to stick the white chocolate in the microwave even though it had already begun to soften. Apparently, it doesn’t take much to burn chocolate. Oops. Get the white chocolate back out and start melting it again, slowly.
But then I restarted and was able to melt the white chocolate nicely and spread it over the cookies.
And the final result…
OK, gotta put the salad together and get my party shoes on. Hope everyone has a nice Saturday night!