White Chocolate Peppermint Glazed Shortbread Cookies Recipes

CHOCOLATE-PEPPERMINT SHORTBREAD

Chocolate-Peppermint Shortbread image

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

Ingredients

1 cup butter or margarine, softened
1/2 cup granulated sugar
4 oz bittersweet baking chocolate, melted, cooled
1/2 teaspoon peppermint extract
2 1/4 cups Gold Medal™ all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1 to 2 tablespoons milk
2 tablespoons chopped miniature peppermint candy canes

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 PEPPERMINT SHORTBREAD COOKIES

Chocolate Peppermint Shortbread Cookies image

I found this recipe on the Land O'Lakes Butter Website & made some for Christmas last year. They were the first to dissapear from each platter & the ones that got the most requests for recipes. Place the melted chocolate into a ziplock bag & cut off a tiny corner. Use this to drizzle the chocolate over the cookies.

Provided by Judy from Hawaii

Categories Dessert

Time 1h5m

Yield 42 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup butter
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 ounces unsweetened baking chocolate, melted & slightly cooled
1 1/2 cups flour
1 cup mini chocolate chip
1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 -2 drop green food coloring
1/2 cup semisweet mini chocolate chips
1/2 teaspoon vegetable shortening

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).

Nutrition Facts : Calories 104.2, Fat 6.5, SaturatedFat 4, Cholesterol 10.2, Sodium 28.6, Carbohydrate 12, Fiber 0.7, Sugar 7.6, Protein 0.9

WHITE CHOCOLATE PEPPERMINT GLAZED SHORTBREAD COOKIES

WHITE CHOCOLATE PEPPERMINT GLAZED SHORTBREAD COOKIES image

Categories Chocolate

Number Of Ingredients 10

Ingredients

5 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 egg white
1 1/2 cups all-purpose flour
4 ounces white chocolate
2 tablespoons heavy whipping cream
1/2 teaspoon peppermint extract
1/4 cup finely crushed candy canes

Steps:

Beat butter until creamy. Add sugar and beat until fluffy. Add vanilla, salt and egg white and beat until well combined, scrape the bowl as necessary. Incorporate flour without over-mixing. Wrap dough in plastic and chill for 1 hour. Preheat oven to 400 degrees F and prepare baking sheets with parchment, set aside. Roll dough to 1/4-inch thick and cut out fluted rounds. Bake 6 to 8 minutes, until cookies are browned on the edges. Cool cookies on a wire rack. Microwave chocolate and cream in 30 second intervals, until melted, stirring to incorporate. Mix in peppermint extract. Spoon glaze over cooled cookies and sprinkle with crushed candy before ganache sets.

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