This month’s theme for the “Flavor of the Month” group, hosted by Bridget from Bakeat350, is “traditions”. We have so many favorite traditions in our family… new pajamas on Christmas Eve, gingerbread parties, and counting the naughty words as my dad puts up my tree to name a few. But some of our best traditions are baking our favorite holiday treats.

Peppermint is one of my all-time favorite holiday flavors. Peppermint ice cream, peppermint mochas, candy cane martinis, add peppermint and I’ll probably eat it. Every year I make up a batch of peppermint bark to have on hand when friends stop by. Last year my girlfriend came over to help make the bark and we endured a minor catastrophe. The batch was immediately thrown out and we moved on to the next recipe. The chocolate seized… Gasp!  Rule #1 Chocolate and water never mix. I should know better! I still have no idea how it happened, and to this day blame it on the Kendall Jackson!

When my Bon Appetit magazine arrived in the mail last week, I couldn’t wait to try their new twist on peppermint bark. These peppermint bark cookies keep with the traditional chocolate and candy cane ingredients, but place them on top of an amazing shortbread. They are so simple to make and absolutely to die for. This is one of those recipes you whip up that make people think you’re a fabulous baker. This weekend I baked up a batch minus the girlfriend, and minus the KJ and guess what… the chocolate was on its best behavior! This is the perfect treat to make for a cookie exchange. Set them out on a plate for guests, or better yet wrap them up with a bow and get rid of them. These are dangerously good!

Here’s how simple they come together…

Bake up the shortbread exactly as the recipe states. Once you take it out of the oven, sprinkle broken up pieces of chocolate over it. Wait a few minutes and the chocolate will easily spread using an offset spatula.

Immediately after the chocolate is spread, sprinkle with candy cane pieces and drip melted white chocolate all over the top.

See the recipe below for all of the details, and don’t forget to check out everyone else’s traditional recipes.

Peppermint Bark Cookies

(Bon Appetit, December 2009)

Ingredients

• Nonstick vegetable oil spray
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
• 2 ounces high-quality white chocolate (such as Lindt or Perugina)

Preparation

• 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.

Mix it up

For a variation on this cookie, sprinkle the melted dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies.