Chocolate Dipped Mint Shortbread Cookies

Chocolate Dipped Mint Shortbread Cookies

  • Prepare: 2H 5M
  • Cook: 10M
  • Total: 2H 15M
Chocolate Dipped Mint Shortbread Cookies

Chocolate Dipped Mint Shortbread Cookies

Ingredients

  • 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
  • Time
  • Prepare: 2H 5M
  • Cook: 10M
  • Total: 2H 15M

Found on

Description

Delightfully easy Chocolate Dipped Mint Shortbread Cookies are perfect for the holidays! Mint and chocolate is the BEST combination and it really shines through in these buttery cookies!

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.
  • Serves: 2 dozen
  • Prepare: 2 hours 5 mins
  • Cook Time: 10 mins
  • TotalTime:
momontimeout.com

momontimeout.com

1691 58
Title:

Chocolate Dipped Mint Shortbread Cookies - Mom On Timeout

Descrition:

Delightfully easy Chocolate Dipped Mint Shortbread Cookies are perfect for the holidays! Mint and chocolate is the BEST combination!

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

The first person this recipe

momontimeout.com

momontimeout.com

1691 58

Found on momontimeout.com

Mom On Timeout

Chocolate Dipped Mint Shortbread Cookies - Mom On Timeout

Delightfully easy Chocolate Dipped Mint Shortbread Cookies are perfect for the holidays! Mint and chocolate is the BEST combination!