Peppermint Chocolate Chip Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Peppermint extract
  • 1/4 cup Powdered sugar
  • 1/3 cup Semi-sweet chocolate chips, mini real
  • 1/3 cup Semi-sweet chocolate chips
  • 1/2 tsp Vanilla

• Dairy

  • 5/8 cup Butter

• Desserts

  • 1 tbsp Candy canes
  • 1 tbsp Peppermint candy

Found on the-girl-who-ate-everything.com

Ingredients

• ½ cup butter, softened
• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ⅓ cup mini real semi-sweet chocolate chips
• 1 tablespoon finely crushed peppermint candy
• ½ teaspoon vanilla
• ¼ teaspoon peppermint extract
• Drizzle and Topping:
• ⅓ cup semi-sweet chocolate chips
• 2 tablespoons butter
• 1 tablespoon finely crushed candy canes

Directions

• Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
• Place butter in a large bowl and beat until fluffy. Add the flour and powdered sugar; beat at low speed until well mixed. Add ⅓ cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until mixture is combined well.
• Roll dough into a log (about 2-inches in diameter) and chill for an hour.
• Slice into ¾ inch slices and bake for 10-12 minutes or until edges are light golden brown.
• Cool for a couple of minutes on the cockie sheet and then cool on a wire rack.
• Combine ⅓ cup chocolate chips and butter in a bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth.
• Drizzle over shortbread with a fork. Sprinkle with 1 tablespoon crushed peppermint candy.