Batches of Joy

PEPPERMINT SHORTBREAD BARS

These bars go from simple to spectacular with a dip in creamy chocolate and a sprinkling of crushed peppermint.

1 cup unsalted butter, softened
⅔ cup granulated sugar
½ cup confectioners’ sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon peppermint extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
3 tablespoons heavy whipping cream
½ (16-ounce) package vanilla-flavored candy coating, melted according to package directions
½ (16-ounce) package chocolate-flavored candy coating, melted according to package directions
2 cups crushed peppermint candies

1. In a large bowl, beat butter and sugars with a mixer at medium-high speed until creamy, 2 to3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.

2. In a medium bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating at low speed until smooth. Add cream, beating to combine. Shape dough into a rectangle, and wrap in plastic wrap. Refrigerate for 1 hour.

3. Preheat oven to 350°. Line baking sheets with parchment paper.

On a lightly floured surface, roll dough