Chocolate Shortbread Cookies
These chocolate-dipped shortbread cookies are crisp and chocolatey, with just a smidge of peppermint flavor. If you don't like peppermint, just substitute vanilla extract for the peppermint extract.Ingredients:
- 2-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 cup cold butter
- 1/3 cup cold milk
- 3/4 tsp. peppermint extract
- 1-1/2 cups semisweet chocolate chips
- 1 Tbsp. shortening
Preparation:
- Preheat oven to 325 degrees F.
- Stir together flour and sugar in a large mixing bowl.
- Using a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs.
- Stir in milk and peppermint extract until it forms a soft dough. Add more flour, if dough is too sticky.
- Sprinkle flour lightly over a large cutting board. Roll out dough to a thickness of 1/4-inch.
- Use heart-shaped cookie cutters to cut out dough. Place on ungreased cookie sheets.
- Bake 20 to 30 minutes until cookies are lightly browned. Remove cookies from oven and transfer to wire racks to cool.
- Meanwhile, combine chocolate chips and shortening in a microwave-safe bowl. Heat on 100% power for 1 minute. Stir, and continue heating in 30-second increments until chips are completely melted. Be careful not to get the chocolate too hot. It should be just hot enough to melt the chips.
- Line a baking sheet with waxed paper.
- Dip half of each cookie into the chocolate mixture. Place on waxed paper. Allow cookies to cool completely, about 2 hours.
