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Preheat oven to 350 degrees. Grease a 9x13 metal baking pan and line the bottom with a long strip of parchment paper, leaving overhang on both sides.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Whisk flour and salt together.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Beat butter until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until light and fluffy, stopping occasionally to scrape down the sides of the bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form an even layer over the bottom of the pan. Pierce dough all over with a fork.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Bake the cookie base until it\u2019s light golden brown and slightly puffed and edges begin to come away from the sides of the pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Spread the chocolate over the top of the cookie in a thin, even layer. Immediately sprinkle chopped peppermint candies over.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Melt white chocolate in a double boiler. Use a fork or small squeezable bottle to drizzle white chocolate all over the cookies. Chill until the white chocolate is set, about 30 minutes.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Use the parchment overhand to lift the cookie from the pan. Cut cookie into triangular pieces.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
Variation : Substitute chopped peanut brittle or peanut butter cups for the peppermint candies.<\/p>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t<\/div>\r\n\t<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,3],"tags":[12],"class_list":["post-231","post","type-post","status-publish","format-standard","hentry","category-cookies","category-sweets","tag-christmas"],"_links":{"self":[{"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/posts\/231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=231"}],"version-history":[{"count":1,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/posts\/231\/revisions"}],"predecessor-version":[{"id":232,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/posts\/231\/revisions\/232"}],"wp:attachment":[{"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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