Chocolate Peppermint Shortbread

Directions

1. 1
   Heat oven to 325°F Thoroughly grease 2 (9-inch) glass pie plates.
2. 2
   In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy.
3. 3
   On low speed, beat in flour and 1/3 cup cocoa.
4. 4
   Divide dough in half. With lightly floured hands, press dough evenly in pie plates. Lightly score (about half-way through) into 12 wedges per plate and poke several holes with a fork into each wedge.
5. 5
   Bake 22 to 24 minutes or until puffed and edges just begin to pull away from sides of pie plates.
6. 6
   Cool in pie plates 5 minutes. Carefully cut each round along the previous score lines into 12 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.