#shortbread cookies

Yay, I’m on a roll! Here’s another batch of cookies that I made last weekend. I saw this recipe last year over at Erica’s Sweet Tooth and I thought they’re pretty and very festive. I knew I needed to make them! I’m not a fan of minty desserts and candies, but I love shortbread cookies! Another reason to love December, especially if you just want to bake and give them away! 

These cookies are made of buttery shortbread, crushed candy canes and dipped in semi-sweet chocolate chips. The red and green crushed candy canes on top are my favourite! I made my own batch of shortbread dipped in melted chocolate, amazing! You can’t go wrong with shortbread cookies, they’re a holiday favourite. I brought these to work and they’re a huge hit! 

Chocolate Dipped Peppermint CookiesfromErica Sweet Tooth

Ingredients

Makes 24 cookies

2-¼ cups all-purpose flour
1-½ tbsp cornstarch
1/8 tsp salt
1 cup unsalted butter, at room temperature
½ cup packed light brown sugar
2 tsp vanilla extract
¼ cup crushed candy canes (plus more for sprinkling on top)
6 oz semi-sweet chocolate chips

Directions

In a medium bowl, whisk together flour, cornstarch and salt. Set aside. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, 2-3 minutes. Add the vanilla and beat until well mixed.

With the mixer on low speed, slowly add the flour mixture to the mixer and beat until just incorporated. Add the crushed candy canes and use a rubber spatula to mix in by hand. Split the dough into two even pieces and place each onto a piece of plastic wrap. Shape them each into about 7" logs that are about 1-½" thick. Wrap the logs well in plastic wrap and refrigerate for at least 3 hours or overnight.

Preheat oven to 350 degrees. Unwrap the logs of cookie dough and cut cookies about ½" thick. Place on a parchment paper or Silpat mat lined cookie sheet and bake for 10 minutes. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

While cookies are baking and cooling, melt chocolate in the microwave in 30 second intervals, mixing well in between each interval. Add a few drops of peppermint oil once melted and stir well. Dip cooled cookies into the chocolate halfway and wipe excess chocolate off on the side of the bowl. Place on a wax paper-lined cookie sheet and sprinkle with crushed candy canes. Transfer the cookies to the fridge for about 15 minutes to let the chocolate set.