Sunday, December 7, 2008

Chocolate Peppermint Shortbread Cookies

There are so many recipes that I have been meaning to make but I had no peppermint extract. I finally remembered to get some while at the store today. I got out all the recipes I have wanted to make and asked my husband to pick one. He picked this one that I found on Land O' Lakes website. It would probably be wise of me to invest in their stock as much as I buy their butter, but I suppose that is beside the point. :)


These cookies were pretty easy to make and they taste excellent but I definitely would not recommend trying to mail them. My experience is that they are very fragile and brittle. Heck, I looked at one wrong and it fell apart. Ok you are right, I am just kidding about that one but they are pretty fragile.



Chocolate Peppermint Shortbread Cookies
Source:
Land O' Lakes

-makes 3 1/2 dozen cookies-

Cookie Ingredients
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

Frosting Ingredients
1 cup powdered sugar
2 tablespoons
LAND O LAKES® Butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color

Drizzle Ingredients
1/2 cup mini real semi-sweet chocolate chips
1/2 teaspoon vegetable shortening

Directions
1. 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.
2. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand.
3. 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 OVERBAKE.) Let stand 2 minutes; remove from cookie sheets. Cool completely on wire rack.
4. 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.
5. 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).

Recipe Tip If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.

11 comments:

Carrie said...

Those look super yummy, would they be ok to transport an hour or so away? Or do you think they would fall apart?

Erin said...

These look yummy- perfect for Christmas! I love chocolate and peppermint.

Elly said...

These look really tasty. I used to be iffy about chocolate/peppermint together but now I love it. In fact, I am buying some peppermint extract tomorrow so I may have to give these a try!

Bob said...

Mmmm, chocolate and peppermint. And shortbread. Great recipe!

Colleen said...

Oooh I made chocolate mint cookies this weekend too but I like the green coloring on yours plus the peppermint extract - yum!

That Girl said...

Thatboy would LOVE this. He's a huge fan of mint and chocolate together.

Maria said...

Love these! they are so pretty and perfect for the holidays!

Katie said...

Wow, those look FANTASTIC!

Joelen said...

I love mint and chocolate together - looks awesome!

Ashley said...

Just wondering if you had any good chocolate frosting recipes?

Rachel said...

Peppermint is a fav. flaour of mine...so this cookie follows too.