Chocolate Peppermint Shortbread for 20

Instructions:

1. Beat the softened butter and cane sugar together until the mixture looks pale and fluffy.
2. Stir in the vanilla extract until fully incorporated.
3. Gradually add the flour and salt. Mix on low speed until a soft, cohesive dough forms. Do not overmix.
4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
5. Preheat oven to 325°F (160°C). Roll the chilled dough to 1/4 inch thickness on a floured surface.
6. Cut into rectangles or festive shapes and place on a parchment-lined baking sheet.
7. Bake for 15–20 minutes until the edges are barely golden but the centers remain pale. Transfer to a wire rack to cool completely.
8. Microwave dark chocolate and coconut oil in 20-second bursts, stirring in between until smooth.
9. Stir peppermint extract into the melted chocolate.
10. Dip half of each cooled cookie into the chocolate, shaking off the excess.
11. Immediately sprinkle with crushed candy canes before the chocolate sets.