Chocolate Peppermint Dipped Shortbread Cookies Recipe

Preheat the oven to 325 degrees F.

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.

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.

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.

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.

In a small bowl microwave chocolate chips, stirring every 30 seconds until completely melted.

Dip cookies one at a time halfway through melted chocolate, transfer to parchment paper, and sprinkle with candy cane pieces before the chocolate hardens.

Allow chocolate to harden completely before transferring to a platter.

Serve and enjoy!