If there is one thing I am sure of, it’s that peppermint and Christmas go together. Then you throw in some chocolate and to my thinking you have now achieved a perfect trifecta.

So for Christmas this year, I decided to make a chocolate peppermint shortbread cookie to include with several other goodies in my annual Christmas package to my kids. (And yes, they are all well into adulthood. But what has that got to do with being a kid at heart when it comes to Christmas goodies? After all, their Uncle Dan was the original cookie monster!) But back to these cookies.

One of the things I like best about making these cookies is that I get to use a hammer. Nothing relieves stress like taking a hammer to a poor defenseless peppermint stick. And I’m always stressed getting ready for Christmas. So smashing candy feels almost liberating. (I’m sure the peppermint stick would disagree, but tough noogies! It’s really just all about me, right?!?!)

And then preparing the dough for this cookie is absolutely non-challenging. And you don’t even have to use an ice cream scoop or hand roll tiny little balls of this dough to shape the cookies. Just two simple steps. Roll the dough into a round log. Then after it spends some quality time in a cold environment, slice it with a sharp knife. Could not be easier.

Then all you have to do is bake them off. And wait until they are cool to take your first bite. (Now that’s the hard part!)

So even though Christmas has come and gone, please do yourself a favor and bake up a batch of these cookies. They are truly delicious. And crunchy. Every one of your family and friends will love them. Besides, it never hurts to keep a little bit of Christmas alive throughout the year. Like one of my favorite Christmas carol reminds us – Christmas is a feeling in your heart. Peace and love to all.

• 1 c. (2 sticks) unsalted butter, room temperature
• 1 c. powdered sugar
• 1 tsp. vanilla
• ½ tsp. salt (if using salted butter, add ¼ tsp. salt)
• 2 c. all-purpose flour
• ¼ c. mini chocolate chips
• ½ c. chopped good peppermint candy (like King Leo or Sees peppermint sticks)  

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth and creamy. In a separate bowl combine the flour, mini chocolate chips, and chopped peppermint. With mixer on low speed, add flour mixture, mixing just until a dough forms. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1½-inch wide.  Refrigerate for 1 hour.

Preheat oven to 350 degrees. Un-wrap log and using a serrated knife slice dough 3/8 inch thick (if dough feels really hard, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1-inch apart, on parchment paper lined baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Remove from oven and cool on baking sheets for 1 to 2 minutes. Then transfer cookies to a wire rack to cool completely. Store in an airtight container.