Shortbread Cookies

RECIPE PREP: Line 2 large baking trays with parchment paper or reusable silicone baking mats. Preheat oven to 350°F.

1. Add softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 to 2 minutes on medium speed, or until the mixture is light and fluffy.
2. Add in the egg and vanilla extract. Mix to incorporate. Gradually add in the flour. Mix just until the dough comes together into a ball around the paddle. (In humid environments, like the coast of Mexico, the dough may be very soft, light and fluffy. If this is the case, add in a bit more flour as needed.)
3. Scoop out 2-tablespoon-sized portions. Roll them into smooth balls. Arrange the pieces (at least 2-inches apart) on the prepared baking trays. Press down on each ball to form a 1/2-inch thick disk. Transfer the tray of cookie dough to the freezer to chill for 10 minutes, or chill it in the refrigerator for 15 minutes.
4. Bake the cookies for 10 to 11 minutes, or just until the bottoms are beginning to turn golden blonde and the tops are still pale. Remove from the oven. Let them cool completely before topping with ganache.

KITCHEN TIP: When the baking tray is no longer hot – just slightly warm to the touch, transfer the whole tray of cookies into the freezer or fridge for about 10 minutes to assist with the cooling process.

Peppermint Bark Topping

1. To make chocolate ganache, add the chopped chocolate and heavy cream to a heat-safe bowl or a Pyrex glass measuring cup. Microwave 1 minute, then whisk until smooth. If the chocolate has not fully melted, microwave 15 seconds more.
2. Depending on the thickness of the ganache, either dip the top of the cookies into the chocolate, or spread chocolate over the surface of the cookies with a spoon. Before the chocolate sets, lightly sprinkle with flaky salt and then garnish the top with crushed candy canes.
3. Slip the tray of cookies into the freezer for 10 to 15 minutes (or the fridge for 20 minutes) – until the ganache is set. 

ENJOY OR STORE FOR LATER: Enjoy these holiday cookies on the day they’re made, or place them inside an airtight container lined with parchment paper and refrigerate for up to 3 days.