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Chocolate-Peppermint Shortbread Cookies

in Diana's Recipe Book

Average Rating: 
(total ratings: 3)
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Servings: 3 1/2 dozen
Cookie Ingredients:
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup confectioners' 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 semi-sweet mini chocolate chips

Frosting Ingredients:
1 cup confectioners' sugar
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color

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

Heat oven to 375°F (190 C). Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes).

Reduce speed to low. Add flour; beat until mixture forms a dough (1 to 2 minutes). Stir in 1 cup mini chocolate chips by hand.

Roll dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circle with bottom of glass dipped in flour (See Tip Below). Bake for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheet. Cool completely on wire rack.

Combine all frosting ingredients in small mixer bowl. Beat at low speed, adding milk, 1 teaspoonful at a time, if necessary until frosting is smooth. Frost cooled cookies. Place on 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).

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

Makes: 3 1/2 dozen cookies

To measure flour, lightly spoon flour into metal or plastic dry measuring cup. Level off excess with table knife. (Do not dip cup into flour or pack flour into cup.)

Tips from Sadie, a Guest to Diana's Desserts:
If the cookie dough is a bit sticky, chill for a few minutes in the refrigerator before rolling out.

Add a teaspoon of cocoa to the flour when flatening cookies with bottom of glass.

Date: January 17, 2006


Reviewer: dumb dumb
look good and taste good great recipe

Reviewer: Sadie
If I could give these decadent cookies a higher rating I would. They're awesome, and very versatile. I've made them as written for St. Patrick's Day, but also with a peanut butter frosting for "every day". Another delicious combination is an orange flavored and tinted frosting for Halloween. This Christmas I made a peppermint candy buttercream frosting and it was a big hit. The crunchy minty buttercream was refreshing with the chocolate drizzle and rich shortbread, and the cookies looked great on a tray. These freeze well for longer storage.

Reviewer: Elana
This shortbread recipe is horrible. The cookies fell apart when I baked them. Either there needs to be less butter or more flour. Definitely did not work. Even refridgerating them did not work.


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