From Lil’ Sis’ recipe binder: Peppermint Chocolate Shortbread Cookies

Original Source: Lil’ Sis’ recipe binder

Cookie Ingredients:
3/4 cup butter, softened
1/2 cup powdered 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 mini semi-sweet chocolate chips

Frosting Ingredients:
1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color

Heat oven to 375F. Combine all cookie ingredients except flour and chocolate chips in large bowl. Beat at medium speed until creamy.

  1. Reduce speed to low. Add flour. Beat until mixture forms a dough. Stir in mini chocolate chips by hand.
  2. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour. Bake for 5 to 7 minutes. (DO NOT OVERBAKE.) Let stand few minutes on cookie sheets. Cool completely on wire rack.
  3. Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper.

On this day..