Mint Chocolate Shortbread Cookies Food

MINT CHOCOLATE SHORTBREAD COOKIES

Steps:

• In a bowl, cream together butter and sugar. Add peppermint extract and stir to combine.
• In a separate bowl, sift together flour and cocoa powder. Add flour mixture, half at a time, to butter mixture and stir until dough forms. Dough will be thick.
• Shape into a disc and wrap in wax paper. Refrigerate for 30 minutes.
• Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
• Cut dough in half. Place remaining half back in refrigerator. Dust counter top and rolling pin with flour, roll dough to 1/4" thickness. Cut off rounded edges, creating a large rectangle. Slice dough into small rectangles, about 1 inch by 2 inches. Place on baking sheet.
• Bake for 11-13 minutes, or until edges are set and middle of cookie is still soft. Allow to cool for 5 minutes before removing cookies from baking sheet. Remove to cooling rack and allow to cool completely before dipping.
• Place melting wafers in a microwave safe bowl and microwave in 30 second increments, stirring until melted.
• Dip each cookie halfway into chocolate and tap to remove excess. Place on wax paper or parchment and immediately add sprinkles before chocolate sets. Allow to set for 1 hour at room temperature, or place in refrigerator for 15 minutes.

MINT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and white sugar until light and fluffy.
• Beat in the egg, then stir in the mint extract.
• Combine the flour and salt; stir into the sugar mixture.
• Add several of drops of food coloring until desired shade of green, mixing well.
• Roll into a log, wrap in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 400°F
• Slice into 1/4-inch slices and place on cookie sheets.
• Bake for 9 minutes in the preheated oven, or until lightly golden at the edges.
• Remove from cookie sheets to cool on wire racks.
• Drizzle with melted white and/or dark chocolate if desired.