Chocolate Peppermint Shortbread Cookies |
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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 42 |
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They were the first to dissapear from each platter & the ones that got the most requests for recipes. Place the melted chocolate into a ziplock bag & cut off a tiny corner. Use this to drizzle the chocolate over the cookies. Ingredients:
3/4 cup butter |
1/2 cup powdered sugar |
1/4 teaspoon peppermint extract |
2 ounces unsweetened baking chocolate, melted & slightly cooled |
1 1/2 cups flour |
1 cup mini chocolate chip |
1 cup powdered sugar |
2 tablespoons butter, softened |
1 tablespoon milk |
1/4 teaspoon peppermint extract |
1 -2 drop green food coloring |
1/2 cup semisweet mini chocolate chips |
1/2 teaspoon vegetable shortening |
Directions:
1. Heat oven to 350 degrees.
2. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl.
3. Beat at medium speed till creamy.
4. Reduce speed to low.
5. Add flour, beat till mixture forms a dough.
6. Stir in one cup mini chocolate chips by hand.
7. Shape dough into 1 balls.
8. Place 2 apart on ungreased cookie sheets.
9. Flatten each ball to 1 1/2 circles with the bottom of a glass dipped in flour.
10. Bake for 5 to 7 minutes or till set.
11. DO NOT OVERBAKE!
12. Let stand 2 minutes, then remove to a wire rack to cool completely.
13. Combine all frosting ingredients in a small bowl.
14. Beat at low speed till smooth.
15. Add milk, 1 tsp at a time, for desired frsting consistency.
16. Frost cooled cookies& place on waxed paper.
17. Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl.
18. Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds).
19. Drizzle thin lines of chocolate over frosting.
20. Let stand till chocolate is set (at least 30 minutes).
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