Chocolate Peppermint Shortbread Cookies Recipes

CHOCOLATE-PEPPERMINT SHORTBREAD

Steps:

• Heat oven to 325°F. Spray 2 (9-inch) glass pie plates with cooking spray.
• In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and 1/3 cup cocoa. Divide dough in half. With lightly floured hands, press dough evenly in pie plates.
• Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round into 16 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.
• In small bowl, mix powdered sugar, 2 tablespoons cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges; sprinkle with candies.

CHOCOLATE PEPPERMINT SHORTBREAD COOKIES

Steps:

• Heat oven to 350 degrees.
• Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl.
• Beat at medium speed till creamy.
• Reduce speed to low.
• Add flour, beat till mixture forms a dough.
• Stir in one cup mini chocolate chips by hand.
• Shape dough into 1" balls.
• Place 2" apart on ungreased cookie sheets.
• Flatten each ball to 1 1/2" circles with the bottom of a glass dipped in flour.
• Bake for 5 to 7 minutes or till set.
• DO NOT OVERBAKE!
• Let stand 2 minutes, then remove to a wire rack to cool completely.
• Combine all frosting ingredients in a small bowl.
• Beat at low speed till smooth.
• Add milk, 1 tsp at a time, for desired frsting consistency.
• Frost cooled cookies& place on waxed paper.
• Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl.
• Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds).
• Drizzle thin lines of chocolate over frosting.
• Let stand till chocolate is set (at least 30 minutes).