Peppermint Chocolate Shortbread Cookies
You can never have too many dessert recipes, so give Peppermint Chocolate Shortbread Cookies a try. This recipe serves 6 and costs 71 cents per serving. One portion of this dish contains around 11g of protein, 38g of fat, and a total of 752 calories. 16 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 37 minutes. Head to the store and pick up semi sweet chocolate chips, butter, peppermint extract, and a few other things to make it today. It will be a hit at your Christmas event. It is brought to you by Premeditated Left Over. This recipe is typical of Central American cuisine. With a spoonacular score of 49%, this dish is solid. Similar recipes include Chocolate Peppermint Shortbread Cookies, Peppermint Chocolate Chip Shortbread Cookies, and Peppermint Shortbread Cookies.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 17 minutes
Ingredients:
4 cups all purpose flour
2 sticks butter, cold and diced
candy canes or peppermints for sprinkling
1 tsp.peppermint extract
1 cup powdered sugar
½ cup semi sweet chocolate chips
¼ cup unsweetened cocoa powder
Equipment:
oven
cookie cutter
knife
microwave
Cooking instruction summary:
Preheat oven to 325.Cream together softened butter and powdered sugar until light and fluffy.Mix in cocoa powder and peppermint extract, just until combined.Add half the flour, mix until combined, then add remaining flour to mix well.Lightly flour your work surface, roll dough out to about ".Cut with a shaped cookie cutter or use a knife to cut into rectangles.Bake for 14-17 minutes until edges just begin to brown.Cool completely.Melt chocolate chips in a microwave safe dish, 30 seconds at a time, stirring between each until completely melted and smooth.Use a fork to drizzle melted chocolate over cooled cookies.Immediately sprinkle with crushed peppermint.Allow to set completely.Store in an airtight container.
Step by step:
1. Preheat oven to 325.Cream together softened butter and powdered sugar until light and fluffy.
2. Mix in cocoa powder and peppermint extract, just until combined.
3. Add half the flour, mix until combined, then add remaining flour to mix well.Lightly flour your work surface, roll dough out to about ".
4. Cut with a shaped cookie cutter or use a knife to cut into rectangles.
5. Bake for 14-17 minutes until edges just begin to brown.Cool completely.Melt chocolate chips in a microwave safe dish, 30 seconds at a time, stirring between each until completely melted and smooth.Use a fork to drizzle melted chocolate over cooled cookies.Immediately sprinkle with crushed peppermint.Allow to set completely.Store in an airtight container.
Nutrition Information:
covered percent of daily need
