CHOCOLATE PEPPERMINT SHORTBREAD COOKIES
I found this recipe on the Land O'Lakes Butter Website & made some for Christmas last year. 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.
Provided by Judy from Hawaii
Categories Dessert
Time 1h5m
Yield 42 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 104.2, Fat 6.5, SaturatedFat 4, Cholesterol 10.2, Sodium 28.6, Carbohydrate 12, Fiber 0.7, Sugar 7.6, Protein 0.9
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