Chocolate and peppermint is a flavor combination that's hard to top. It's a delicious pairing in a number of desserts such as mousses, ice cream and cake. So for the holiday season, why not put this classic combo in a crumbly cookie like shortbread? No one can ever get enough of these holiday cookies, which shows what a crowd-pleaser they are. Best of all, the shortbread is not hard to prepare.

This time of year, it's easy to find candy canes for the topping. But for the best red color, look for candy canes that have bright red striping. Round peppermint candies have a larger proportion of white compared to red. I found that out the hard way when my cookies looked white with just a tiny hint of red.

I crush the candy canes in a zip-top bag, banging down on it with a heavy saucepan until the candy looks coarsely crushed so you can see the colors. If you want to make a few batches, it's best to use two 8-inch pans rather than one larger one.

Since the cookies are quite rich, small squares are the perfect serving size. And they look fun and festive on a white platter. Simple to prepare and serious in flavor, these cookies are my final farewell to the holidays. Consider these for your Christmas Eve, New Year's Eve or New Year's Day celebrations.

Chocolate-Peppermint Shortbread

Makes 16 squares

For the shortbread:

1/2 cup (1 stick) unsalted butter, cut into cubes

1/2 cup dark brown sugar

1 teaspoon pure vanilla extract

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