Mint Chocolate Dipped Shortbread Rounds Recipes

MINT-CHOCOLATE DIPPED SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Dip each cookie halfway into chocolate mixture; shake off excess. Place on waxed paper; sprinkle with candies. Place on waxed paper-lined baking sheets; refrigerate until set.

MINT CHOCOLATE DIPPED SHORTBREAD ROUNDS

Steps:

• In a bowl, combine softened butter with the sugar and beat well.
• Separately, combine the flour and cornflour and mix together
• Add the flour mix into the butter and sugar and using your fingers, rub it all together. Then form a ball of the dough and leave to one side.
• Cut two large pieces of parchment paper. This is to put the dough in-between and roll with a rolling pin. It makes clearing up easier and you will use the baking paper to bake the shortbread on.
• Roll the dough out to around 2cm thick and using a cutter, cut your desired shapes.
• Place in the fridge to chill for an hour. Whilst it chills, preheat the oven to 170c/340f.
• Bake the shortbread for 20 minutes or until the edges are lovely and brown. Then place on a wire rack and allow to cool completely.
• Whilst they cool, make your chocolate dips. Over a pan of boiling water, melt the chocolate in a bowl.
• Once melted, add the mint essence. (Top Tip- If the chocolate starts to clump, add a tsp of water at a time to loosen the mixture again)
• Once the shortbread is cool, dip the biscuits into the chocolate to cover half. Then place on the baking paper and sprinkle some crushed hazelnuts on top. Allow the chocolate to set and ENJOY!

MINT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and white sugar until light and fluffy.
• Beat in the egg, then stir in the mint extract.
• Combine the flour and salt; stir into the sugar mixture.
• Add several of drops of food coloring until desired shade of green, mixing well.
• Roll into a log, wrap in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 400°F
• Slice into 1/4-inch slices and place on cookie sheets.
• Bake for 9 minutes in the preheated oven, or until lightly golden at the edges.
• Remove from cookie sheets to cool on wire racks.
• Drizzle with melted white and/or dark chocolate if desired.

MINT CHOCOLATE DIPPED COOKIES

Steps:

• cream butter and sugar until creamy.
• mix together cocoa and flour and add a little at a time to butter mixture.
• Roll out on floured surface and cut into cookies with the edge of a glass, about 2-3" in diameter.
• bake on a cookie sheet for 10-14 minutes until set. Let cool completely.
• Melt Chips and shortening together over a double boiler or in microwave, stirring occasionally.
• When cookies are cool, dip in chocolate and place on wax paper. Chill until set.