MINT-CHOCOLATE DIPPED SHORTBREAD COOKIES

Mint-Chocolate Dipped Shortbread Cookies image

Provided by Taste of Home

Time 55m

Yield about 6 dozen.

Number Of Ingredients 10

2 cups butter, softened
1 cup confectioners' sugar
1/2 cup sugar
4 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
4 cups semisweet chocolate chips
2 tablespoons shortening
2 teaspoons peppermint extract
1/2 cup crushed candy canes (about 5 regular size)

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Dip each cookie halfway into chocolate mixture; shake off excess. Place on waxed paper; sprinkle with candies. Place on waxed paper-lined baking sheets; refrigerate until set.

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