Yes! Otherwise, the dough will be too soft and sticky to roll out. You want it to be spreadable (like icing), so not too thin but not too thick either. The ganache will harden as it sits, so I recommend letting it sit at room temperature for about an hour or a little longer.Make sure to FINELY chop the chocolate for the ganache so it melts properly and creates a smooth icing-like consistency.If you don’t want to use candy cane pieces on top, try sprinkling more chopped chocolate or even sea salt instead.If you don’t own a circle cookie cutter, try using the bottom of a glass instead.Want to keep these peppermint shortbread cookies vegan? Simply use vegan butter and vegan chocolate and you’re good to go!.Sprinkle candy cane pieces on top and enjoy! Tips and FAQs Then, use the back of a spoon or a knife to smooth it out. Once the ganache is the correct texture (firm but still spreadable), place a dollop of ganache on top of each cookie. Wait for the cookies to cool before icing them. Wait a few minutes, then use a spatula to carefully remove them and transfer them to a cooling rack. Place the baking sheet in the oven and bake the cookies at 350° for 10 minutes. Use a fork to poke holes onto the tops of them. Use a circle cookie cutter to create 20 cookies (you’ll most likely have to re-roll the dough a few times), placing them directly onto a parchment-lined baking sheet. Use a rolling pin to roll out the dough until it’s about ½” thick. Remove the bowl from the refrigerator and use your hands to gather up the dough and place it onto the floured surface (the dough may seem a little hard at first, but your hands will quickly soften it). Flour a clean surface or a silpat mat and coat your hands in flour too. Let the ganache sit at room temperature for at least 1 hour, which will allow it to thicken and make it spreadable. Then, use a spoon to slowly stir everything together until the chocolate has melted and the mixture is smooth. Once it reaches the slightest simmer, pour the milk over the chocolate and let it sit for 5 minutes. Heat the coconut milk and peppermint in a saucepan over medium heat. Add the chopped chocolate to a bowl and set aside. Place the bowl in the refrigerator for 30 minutes, which will allow the dough to firm up, which is necessary in order to be able to roll out the dough. Next, add the salt and flour to the bowl and continue whisking with a stand or electric mixer until everything is combined. Then, add the powdered sugar and stir to combine. Add the softened butter, along with the vanilla and peppermint extract, to a large bowl and cream them together for about 30 seconds. Candy cane pieces - Optional, but they do add more texture to the cookies.Coconut milk - I almost always use full fat canned coconut milk I do recommend using canned coconut milk and not coconut milk from a carton.Dark chocolate - You’re going to need one cup of high quality chopped dark chocolate I used 70% and it was perfect.However, you can probably use gluten free 1:1 all purpose flour to keep these gluten free. All purpose flour - I don’t recommend using another type of flour.Powdered sugar - No substitutions necessary to obtain the correct texture.Peppermint - The recipe calls for one teaspoon, but feel free to use a little more/less depending on how peppermint-y you want the cookies to be.Vanilla - Use vanilla extract, not vanilla flavoring.Butter - You can use regular butter or dairy-free to keep these cookies vegan just make sure the butter is unsalted.Don’t forget the crushed candy cane pieces on top! While they’re technically optional, they add a really nice texture to the cookie and give it a little more peppermint flavor. ![]()
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