- 2 cups butter, softened
- 1 cup confectioners' sugar
- 1/2 cup sugar
- 4 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 cups (24 ounces) semisweet chocolate chips
- 2 tablespoons shortening
- 2 teaspoons peppermint extract
- 1/2 cup crushed candy canes (about 5 regular size)
- 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 wrap. 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. Yield: about 6 dozen.
Originally published as Mint-Chocolate Dipped Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p37
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