Chocolate Dipped Mint Shortbread Cookies

• Baking & Spices

  • 5 1/4 cups All-purpose flour
  • 1 cup Dark chocolate chips
  • 1 tsp Mint extract
  • 3/4 cups Sugar
  • 1 tsp Vegetable oil or shortening

• Snacks

  • 1 Sugar to coat cookies before baking if desired

• Dairy

  • 1 cup Butter

• Beer, Wine & Liquor

  • 1/2 cup Andes creme de menthe baking chips

Found on momontimeout.com

Description

Ingredients

• 21/4 cups all purpose flour
• ¾ cups sugar
• 1 cup butter, cubed (and cold)
• 1 tsp mint extract
• ½ cup Andes Creme De Menthe Baking Chips
• additional sugar to coat cookies before baking if desired
• 1 cup dark chocolate chips
• 1 tsp vegetable oil or shortening

Directions

• Preheat oven to 325F.
• Line a baking sheet with parchment paper and set aside.
• Combine flour and sugar in a large bowl.
• Use a pastry blender to cut in butter. You want very fine crumbs.
• Stir in extract and use your hands to knead the dough until it comes together and forms a ball. This will happen. Dont give up! Work the dough JUST until it comes together - you dont want to over-work it.
• Knead in the Andes chips.
• Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
• Cut slices of cookie dough about ¼ inch thick.
• Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
• Place cookies on baking sheet and bake for 9-12 minutes or just until cookies are set. Do not over bake. I pull mine at 10 minutes.
• Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely. Place in refrigerator for 30 minutes.
• Trim edges of cookies, if desired.
• Melt chocolate chips and vegetable oil together in the microwave. Heat on high for 30 seconds, stir. Repeat until the chocolate is melted and smooth.
• Dip the completely cooled cookies into the melted chocolate and place on waxed paper to set.
• Refrigerate until chocolate has set.
• Store in airtight container for 3 days or freeze for up to 3 months.