Best Chocolate Peppermint Shortbread Cookies Recipes

WHITE CHOCOLATE PEPPERMINT GLAZED SHORTBREAD COOKIES

Steps:

• Beat butter until creamy. Add sugar and beat until fluffy. Add vanilla, salt and egg white and beat until well combined, scrape the bowl as necessary. Incorporate flour without over-mixing. Wrap dough in plastic and chill for 1 hour. Preheat oven to 400 degrees F and prepare baking sheets with parchment, set aside. Roll dough to 1/4-inch thick and cut out fluted rounds. Bake 6 to 8 minutes, until cookies are browned on the edges. Cool cookies on a wire rack. Microwave chocolate and cream in 30 second intervals, until melted, stirring to incorporate. Mix in peppermint extract. Spoon glaze over cooled cookies and sprinkle with crushed candy before ganache sets.

CHOCOLATE PEPPERMINT SHORTBREAD COOKIES

Steps:

• 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).

CHOCOLATE PEPPERMINT SHORTBREAD COOKIES RECIPE - (4.5/5)

Steps:

• Heat oven to 375°F. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour. Bake for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack. Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper. Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes). Tip: If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.