PEPPERMINT CHOCOLATE CHIP SHORTBREAD COOKIES

I actually added some powdered sugar to these because it makes the cookies even more melt in your mouth. And since it’s the holidays, I added mini chocolate chips and crushed candy canes. The dough for these can totally be made ahead of time which is great for planning purposes.

I’ve noticed with shortbread people either like it underdone or crispy. Which one are you? A little underdone makes for a super tender, fall apart cookie. If it’s cooked a little longer, the buttery flavor comes through and the texture is a little crisper.

INGREDIENTS

•  1/2 cup butter , softened
•  1 cup all-purpose flour
•  1/4 cup powdered sugar
•  1/3 cup mini real semi-sweet chocolate chips
•  1 tablespoon finely crushed peppermint candy
•  1/2 teaspoon vanilla
•  1/4 teaspoon peppermint extract
•  Drizzle and Topping:
•  1/3 cup semi-sweet chocolate chips
•  2 tablespoons butter
•  1 tablespoon finely crushed candy canes

INSTRUCTIONS

1. Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
2. Place butter in a large bowl and beat until fluffy. Add the flour and powdered sugar; beat at low speed until well mixed. Add 1/3 cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until mixture is combined well.
3. Roll dough into a log (about 2-inches in diameter) and chill for an hour.
4. ...................................................................
5. ..............................................................................

full recipe : www.the-girl-who-ate-everything.com

Share this post