CHOCOLATE PEPPERMINT SHORTBREAD COOKIES RECIPE - (4.5/5)

Chocolate Peppermint Shortbread Cookies Recipe - (4.5/5) image

Provided by á-9642

Number Of Ingredients 16

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SHORTBREAD COOKIES:
3/4 cup LAND O LAKES® Butter, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup mini real semi-sweet chocolate chips
CHOCOLATE PEPPERMINT FROSTING:
1 cup powdered sugar
2 tablespoons LAND O LAKES® Butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color
CHOCOLATE DRIZZLE:
1/2 cup mini real semi-sweet chocolate chips
1/2 teaspoon vegetable shortening

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.