Peppermint Chocolate Shortbread Cookies

Photo by Debra C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups butter (4 sticks), softened to room temperature*

  • 1 1/4

    cup granulated sugar

  • 4

    cups all-purpose flour

  • 1

    tsp. salt

  • 2

    cups vegan chocolate chips

  • 4-5

    regular candy canes, crushed into small pieces

  • You can use dairy-free margarines or shortening instead butter. I used Earth Balance spread .

Directions

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper . In a large mixing bowl, cream butter and sugar till smooth. Add flour and salt; mix until combined. Using a small cookie scoop, place the cookie dough onto the prepared baking sheet about 2 inches apart. Gently press down on each cookie to flatten them then bake for 20 minutes or until lightly brown. Cool completely. In a small bowl, melt chocolate chips in either the microwave or a double boiler. For the microwave method, heat the chocolate chips only 15-30 seconds at a time, stirring the chocolate and then returning to the microwave until it is completely melted. For the double boiler method, make sure not to boil the water and do not allow the bottom of the bowl to touch the water. Dip each cookie in the melted chocolate then sprinkle with some crushed candy canes. Allow the chocolate to set (you can speed this up by placing the cookies in the refrigerator for 10-15 minutes). Serve immediately or store in an airtight container in the refrigerator for up to two weeks.

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