Mint Chocolate Shortbread Cookies Recipes

MINT CHOCOLATE SHORTBREAD COOKIES

Steps:

• In a bowl, cream together butter and sugar. Add peppermint extract and stir to combine.
• In a separate bowl, sift together flour and cocoa powder. Add flour mixture, half at a time, to butter mixture and stir until dough forms. Dough will be thick.
• Shape into a disc and wrap in wax paper. Refrigerate for 30 minutes.
• Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
• Cut dough in half. Place remaining half back in refrigerator. Dust counter top and rolling pin with flour, roll dough to 1/4" thickness. Cut off rounded edges, creating a large rectangle. Slice dough into small rectangles, about 1 inch by 2 inches. Place on baking sheet.
• Bake for 11-13 minutes, or until edges are set and middle of cookie is still soft. Allow to cool for 5 minutes before removing cookies from baking sheet. Remove to cooling rack and allow to cool completely before dipping.
• Place melting wafers in a microwave safe bowl and microwave in 30 second increments, stirring until melted.
• Dip each cookie halfway into chocolate and tap to remove excess. Place on wax paper or parchment and immediately add sprinkles before chocolate sets. Allow to set for 1 hour at room temperature, or place in refrigerator for 15 minutes.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

CHOCOLATE-PEPPERMINT SHORTBREAD

Steps:

• Heat oven to 325°F. Spray 2 (9-inch) glass pie plates with cooking spray.
• In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and 1/3 cup cocoa. Divide dough in half. With lightly floured hands, press dough evenly in pie plates.
• Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round into 16 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.
• In small bowl, mix powdered sugar, 2 tablespoons cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges; sprinkle with candies.

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.