Chocolate Peppermint Shortbread Cookies
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
42
ingredients
-
Cookie
- 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
-
Frosting
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 1 tablespoon milk
- 1⁄4 teaspoon peppermint extract
- 1 -2 drop green food coloring
-
Drizzle
- 1⁄2 cup semisweet mini chocolate chips
- 1⁄2 teaspoon vegetable shortening
directions
- Heat oven to 350 degrees.
- Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl.
- Beat at medium speed till creamy.
- Reduce speed to low.
- Add flour, beat till mixture forms a dough.
- Stir in one cup mini chocolate chips by hand.
- Shape dough into 1" balls.
- Place 2" apart on ungreased cookie sheets.
- Flatten each ball to 1 1/2" circles with the bottom of a glass dipped in flour.
- Bake for 5 to 7 minutes or till set.
- DO NOT OVERBAKE!
- Let stand 2 minutes, then remove to a wire rack to cool completely.
- Combine all frosting ingredients in a small bowl.
- Beat at low speed till smooth.
- Add milk, 1 tsp at a time, for desired frsting consistency.
- Frost cooled cookies& place on waxed paper.
- Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl.
- Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds).
- Drizzle thin lines of chocolate over frosting.
- Let stand till chocolate is set (at least 30 minutes).
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Reviews
RECIPE SUBMITTED BY
Judy from Hawaii
United States