Mint Chocolate Shortbread Cookies

By Peggie

Ingredients

• 2 2/3 cups all-purpose flour
• 1/3 cup cornstarch, sifted
• 1 ½ cups butter, soft
• 3/4 cup sugar
• 1 tsp mint extract
• 3 to 4 drops green food colouring
• 1/3 Sensations by Compliments Swiss Milk Chocolate with Honey Almond Nougat (400 g bar)

Details

Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Step 1
Preheat oven to 150˚C (300˚F). Line 2 baking sheets with parchment paper. In large bowl, mix together the flour and cornstarch. Set aside.

Step 2
In another bowl, use a wooden spoon to cream together the butter and sugar. Mix in mint extract and food colouring. Gradually stir in the flour mixture to make a soft dough. Using rounded tablespoons of dough, roll each spoonful into a ball (aim for walnut-sized). Place on lined baking sheets about 2 in. (5 cm) apart. Make 30 balls.

Step 3
Chop the 1/3 chocolate-nougat bar into 30 pieces. Lightly press a piece onto the top of each dough ball, without flattening the dough.

Step 4
Bake about 18 min., or until cookies are firm and bottoms are lightly golden. Cool on baking sheet. Store in airtight container 2 to 3 days.

Tip
Baked and cooled cookies can be layered between waxed paper or plastic wrap in airtight container and frozen up to 1 month. Or wrap the dough tightly in plastic wrap, seal in freezer bag and freeze up to 1 month. Thaw before proceeding with rolling, topping and baking cookies as per recipe.