I wanted to make something for St. Patrick's Day, but unfortunately I didn't have time until yesterday. I found this cookie recipe on a blog and thought it would be perfect. I had all of the ingredients except for peppermint extract and mini chocolate chips so after a quick trip to the store and a solid hour of time for baking I had cookies. They were very easy to make and they turned out great. The only problem I had was that I burnt the chocolate drizzle the first time and I had to try it again. I always seem to burn chocolate chips when I try to melt them in the Microwave. I just made them yesterday and they are already gone! Maybe that is not such a good thing. Oh well. Bob said they were like the best cookies ever!
Ch
Chocolate-Peppermint Shortbread Cookies
Servings: Makes 2 1/2 dozen cookies
Ingredients:
Cookie Ingredients:
3/4 cup (1 1/2 sticks/6 oz/170g) butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup semi-sweet miniature chocolate chips
Frosting Ingredients:
1 cup confectioners' sugar
2 tablespoons (1/4 stick/1 oz/28g) butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color
Instructions:
Preheat oven to 375 degrees F/190 degrees C. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes).
Reduce speed to low. Add flour; beat until mixture forms a dough (1 to 2 minutes). Stir in 1 cup mini chocolate chips by hand.
Roll dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circle with bottom of glass dipped in cocoa powder. Bake in preheated oven for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheet. Cool completely on wire rack.
Combine all frosting ingredients in small mixer bowl. Beat at low speed, adding milk, 1 teaspoonful at a time, if necessary until frosting is smooth. Frost cooled cookies. Place on waxed paper.
Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes).
If desired, place melted chocolate in small resalable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.
Makes: 2 1/2 dozen cookies
Drizzle Ingredients:
1/2 cup semi-sweet miniature chocolate chips
1/2 teaspoon vegetable shortening
Ingredients:
Cookie Ingredients:
3/4 cup (1 1/2 sticks/6 oz/170g) butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup semi-sweet miniature chocolate chips
Frosting Ingredients:
1 cup confectioners' sugar
2 tablespoons (1/4 stick/1 oz/28g) butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color
Instructions:
Preheat oven to 375 degrees F/190 degrees C. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes).
Reduce speed to low. Add flour; beat until mixture forms a dough (1 to 2 minutes). Stir in 1 cup mini chocolate chips by hand.
Roll dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circle with bottom of glass dipped in cocoa powder. Bake in preheated oven for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheet. Cool completely on wire rack.
Combine all frosting ingredients in small mixer bowl. Beat at low speed, adding milk, 1 teaspoonful at a time, if necessary until frosting is smooth. Frost cooled cookies. Place on waxed paper.
Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes).
If desired, place melted chocolate in small resalable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.
Makes: 2 1/2 dozen cookies
Drizzle Ingredients:
1/2 cup semi-sweet miniature chocolate chips
1/2 teaspoon vegetable shortening
3 comments:
Those look delicious! I will have to try them sometime.
they do look great! I wonder if there is a diabetic version somewhere. yummy.
can't wait to make them!!!!
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