Mint-Chocolate Dipped Shortbread Cookies Recipe

Mint-Chocolate Dipped Shortbread Cookies Recipe
Mint-Chocolate Dipped Shortbread Cookies Recipe photo by Taste of Home
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Mint-Chocolate Dipped Shortbread Cookies Recipe

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Festive buttery shortbreads are even better when dipped in chocolate and sprinkled with crushed candy. —Dahlia Abrams, Detroit, Michigan
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 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)

Directions

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. Yield: about 6 dozen.
Freeze option: Freeze decorated cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Originally published as Mint-Chocolate Dipped Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p37

  • 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)
  1. 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.
  2. 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.
  3. Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely.
  4. 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.
Freeze option: Freeze decorated cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.
Originally published as Mint-Chocolate Dipped Shortbread Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p37

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