Christmas Cookies & Bars

CHOCOLATE-PEPPERMINT COOKIES

MAKES 30

Crushed peppermint candies—or even candy canes—make the perfect festive topping to these yummy treats.

1 cup unsalted butter, softened
2 cups all-purpose flour
2 cups confectioners’ sugar
½ cup unsweetened cocoa powder
¼ teaspoon kosher salt
2 cups white chocolate chips, melted
⅓ cup crushed peppermint candies

1. In a large bowl, beat butter with a mixer at medium speed until creamy. In a medium bowl, whisk together flour, confectioners’ sugar, cocoa, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into a disk; cover with plastic wrap and refrigerate for 30 minutes.

2. Preheat oven 350°. Line baking sheets with parchment paper. On a lightly floured surface, roll dough to ¼-inch thickness. Using a 2½-inch round cutter, cut dough, rerolling scraps as needed. Place 2 inches apart on prepared pans.

3. Bake until set, about 10 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.

4. Spread melted chocolate on centers of cooled cookies. Immediately sprinkle with peppermint. Let stand for 30 minutes.

PEPPERMINT BARS

MAKES ABOUT 60

These simple dipped cookies take us right back to our favorite childhood Christmases.

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
½ (16-ounce) package chocolate-flavored candy coating
2 cups crushed peppermint candies

1. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in extracts.

In a medium