How To Make Chocolate Peppermint Dipped Shortbread Cookies
Half of these buttery and soft shortbread cookies are dipped in semi-sweet chocolate and sprinkled with crushed candy to make the ultimate holiday treat.
Serves:
Ingredients
- 1lbbutter,softened
- 1cupsugar
- 1tspsalt
- 4½cupsflour
- 12ozsemisweet chocolate chips,(1 bag)
- 3peppermint candy canes
Instructions
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Preheat the oven to 325 degrees F.
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In a large mixing bowl beat butter and sugar on high until light and fluffy. Add in salt and 1 cup of flour at a time until dough just comes together, scraping down sides as needed.
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Line a 12×16-inch baking sheet with Reynolds Parchment Paper leaving some of the parchment to hang over the edge so the smart grid is visible.
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Press the dough from corner to corner using the back of a glass or a rolling pin to smooth it out. Place on center rack and bake for 25 minutes.
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Whiles still warm use the grids to cut 1×3-inch rectangles. Allow to cool completely. Using the edges of the parchment, lift the cookies out of the pan and transfer them to a cooling rack or counter.
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In a small bowl microwave chocolate chips, stirring every 30 seconds until completely melted.
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Dip cookies one at a time halfway through melted chocolate, transfer to parchment paper, and sprinkle with candy cane pieces before the chocolate hardens.
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Allow chocolate to harden completely before transferring to a platter.
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Serve and enjoy!
Nutrition
- Calories: 327.11kcal
- Fat: 20.19g
- Saturated Fat: 12.48g
- Trans Fat: 0.62g
- Monounsaturated Fat: 5.53g
- Polyunsaturated Fat: 0.82g
- Carbohydrates: 36.08g
- Fiber: 1.54g
- Sugar: 16.80g
- Protein: 3.23g
- Cholesterol: 40.63mg
- Sodium: 101.22mg
- Calcium: 13.13mg
- Potassium: 86.10mg
- Iron: 0.77mg
- Vitamin A: 129.27µg
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