MINT CHOCOLATE SHORTBREAD COOKIES
Mint Chocolate Shortbread Cookies are buttery and tender mint chocolate cookies. Dipped in melted chocolate and decorated with sprinkles, these cookies are similar to the popular thin mint cookie.
Provided by Heather
Categories Dessert
Time 57m
Number Of Ingredients 7
Steps:
- In a bowl, cream together butter and sugar. Add peppermint extract and stir to combine.
- In a separate bowl, sift together flour and cocoa powder. Add flour mixture, half at a time, to butter mixture and stir until dough forms. Dough will be thick.
- Shape into a disc and wrap in wax paper. Refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Cut dough in half. Place remaining half back in refrigerator. Dust counter top and rolling pin with flour, roll dough to 1/4" thickness. Cut off rounded edges, creating a large rectangle. Slice dough into small rectangles, about 1 inch by 2 inches. Place on baking sheet.
- Bake for 11-13 minutes, or until edges are set and middle of cookie is still soft. Allow to cool for 5 minutes before removing cookies from baking sheet. Remove to cooling rack and allow to cool completely before dipping.
- Place melting wafers in a microwave safe bowl and microwave in 30 second increments, stirring until melted.
- Dip each cookie halfway into chocolate and tap to remove excess. Place on wax paper or parchment and immediately add sprinkles before chocolate sets. Allow to set for 1 hour at room temperature, or place in refrigerator for 15 minutes.
Nutrition Facts : Calories 110 kcal, Carbohydrate 11 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 5 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MINT-CHOCOLATE DIPPED SHORTBREAD COOKIES
Festive buttery shortbreads are even better when dipped in chocolate and sprinkled with crushed candy. -Dahlia Abrams, Detroit, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Dip each cookie halfway into chocolate mixture; shake off excess. Place on waxed paper; sprinkle with candies. Place on waxed paper-lined baking sheets; refrigerate until set.
Nutrition Facts :
MINT CHOCOLATE DIPPED SHORTBREAD ROUNDS
These little crumbly rounds of deliciousness are a perfect treat. Baking the shortbread on its own is delicious, but then dip them into delicious dark chocolate and top with flavouring. That simply takes it to a whole new level.
Provided by ELFoodieLife
Time 40m
Yield Makes 24 Biscuits
Number Of Ingredients 0
Steps:
- In a bowl, combine softened butter with the sugar and beat well.
- Separately, combine the flour and cornflour and mix together
- Add the flour mix into the butter and sugar and using your fingers, rub it all together. Then form a ball of the dough and leave to one side.
- Cut two large pieces of parchment paper. This is to put the dough in-between and roll with a rolling pin. It makes clearing up easier and you will use the baking paper to bake the shortbread on.
- Roll the dough out to around 2cm thick and using a cutter, cut your desired shapes.
- Place in the fridge to chill for an hour. Whilst it chills, preheat the oven to 170c/340f.
- Bake the shortbread for 20 minutes or until the edges are lovely and brown. Then place on a wire rack and allow to cool completely.
- Whilst they cool, make your chocolate dips. Over a pan of boiling water, melt the chocolate in a bowl.
- Once melted, add the mint essence. (Top Tip- If the chocolate starts to clump, add a tsp of water at a time to loosen the mixture again)
- Once the shortbread is cool, dip the biscuits into the chocolate to cover half. Then place on the baking paper and sprinkle some crushed hazelnuts on top. Allow the chocolate to set and ENJOY!
CHOCOLATE-DIPPED SHORTBREAD
Steps:
- Make Classic Shortbread dough. Slice into strips, then dip in melted bittersweet chocolate and sprinkle with coarse sea salt.
CHOCOLATE DIPPED SHORTBREAD
Given to me by a girlfriend but all we know is it came from a TV cooking show in Australia, she wrote the recipe down and it was delcious.
Provided by ImPat
Categories < 30 Mins
Time 30m
Yield 16-20 cookies/biscuits, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 170C (fan forced) about 185/190C for conventional.
- Cream butter and caster sugar together until fluffy.
- Toss in the flour, baking powder and vanilla essence and mix till combined.
- Place spoonfulls of mixture onto a lined baking tray and lightly press with a fork to flatten a little if you like.
- Bake in oven fir 15 to 20 minutes (my friend set hers for 12 minutes and kept a check from then - her oven tends to be hot - and reconed they were perfect at 16 to 18 minutes - won't disagree with her on that).
- Allow to cool and then drizzle over with the melted chocolate of choice.
CHOCOLATE-PEPPERMINT SHORTBREAD
Cool mint and rich chocolate make a delicious cookie combo - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 32
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE ORANGE DIPPED SHORTBREAD ROUNDS
These little crumbly rounds of deliciousness are a perfect treat. Baking the shortbread on its own is delicious, but then dip them into delicious dark chocolate and top with flavouring. That simply takes it to a whole new level.
Provided by ELFoodieLife
Time 40m
Yield Makes 12 Biscuits
Number Of Ingredients 0
Steps:
- In a bowl, combine softened butter with the sugar and beat well.
- Separately, combine the flour and cornflour and mix together
- Add the flour mix into the butter and sugar and using your fingers, rub it all together. Then form a ball of the dough and leave to one side.
- Cut two large pieces of parchment paper. This is to put the dough in-between and roll with a rolling pin. It makes clearing up easier and you will use the baking paper to bake the shortbread on.
- Roll the dough out to around 2cm thick and using a cutter, cut your desired shapes.
- Place in the fridge to chill for an hour. Whilst it chills, preheat the oven to 170c/340f.
- Bake the shortbread for 20 minutes or until the edges are lovely and brown. Then place on a wire rack and allow to cool completely.
- Whilst they cool, make your chocolate dips. Over a pan of boiling water, melt the chocolate in a bowl.
- Once melted, add the orange essence. (Top Tip- If the chocolate starts to clump, add a tsp of water at a time to loosen the mixture again)
- Once the shortbread is cool, dip the biscuits into the chocolate to cover half. Then place on the baking paper and grate the orange zest on top. Allow the chocolate to set and ENJOY!
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