Shortbread Squares

To make Chocolate-Peppermint Shortbread Squares: Using electric mixer, beat butter on medium speed until smooth. On low, gradually add confectioners' sugar until fully incorporated. Add heavy cream and pure peppermint extract and beat 2 minutes. Spread over cooled crust and refrigerate until firm, at least 30 minutes. In medium bowl, melt chocolate chips and butter (cut into pieces) in microwave on 50% power in 30-second intervals, stirring after each interval until melted and smooth. Spread onto peppermint layer and refrigerate until set, at least 30 minutes. Cut into pieces.

Ingredients
Shortbread Dough

• unsalted butter, at room temperature (3 sticks)
• 3/4 c. sugar
• 1 tsp. pure vanilla extract
• 3 c. all-purpose flour
• 1/2 tsp. Kosher salt

Chocolate-Peppermint

• 6 tbsp. unsalted butter, at room temperature
• 3 c. confectioners' sugar
• 3 tbsp. heavy cream
• 5 1/2 tsp. pure peppermint extract
• 12 oz. semisweet chocolate chips

Toffee-Pecan

• 2 c. sugar
• 1/3 c. water
• 3/4 c. heavy cream
• 4 c. toasted pecans
• flaky sea salt

Red Currant Crumble

• 1 c. red currant jam
• 2 tbsp. Grand Marnier or other orange liqueur
• 1 tsp. orange zest

Directions

1. Heat oven to 350°F. Line 13" by 9" baking pan with parchment paper, leaving an overhang on 2 long sides.
2. Using electric mixer, beat butter and sugar on medium speed 2 min. Beat in vanilla.

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