Shortbread Peppermint Bark

1 Cup Butter
2/3  Cup Sifted Sugar
1 Egg
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract (optional)
dash salt
2 Cups Andrea's Gluten Free Superfine Flour Blend
1/2 teaspoon baking powder

Semi Sweet Chocolate Chips
Crushed Candy Canes or Peppermints

DIRECTIONS:

Preheat oven to 375 degrees
In large mixing bowl, cream butter until softened.
Add Sugar and beat until fluffy.
Add egg, vanilla and peppermint extract, (if desired). Beat well.
Add  Andrea's Flour Blend, baking powder and salt. Beat until well mixed.

Press shortbread dough into a square baking pan.
Bake for 10 - 12 minutes until slightly golden on edges.
As soon as shortbread comes out of the oven, sprinkle an even layer of chocolate chips on top.
The chips will melt quickly so you can spread over the shortbread.
Sprinkle with Crushed Peppermint Candy
When chocolate has hardened, break bark into chunks, or cut into desired shapes.