Chocolate Dipped Mint Shortbread Cookies

Ingredients

1. 21/4 cups all purpose flour
2. ¾ cups sugar
3. 1 cup butter, cubed (and cold)
4. 1 tsp mint extract
5. 1 to 3 drops of green food color (optional)
6. ½ cup Andes' Creme De Menthe Baking Chips
7. additional sugar to coat cookies before baking if desired
8. 1 cup dark chocolate chips
9. 1 tsp vegetable oil or shortening

Instructions

• Preheat oven to 325F.
• Line a baking sheet with parchment paper and set aside.
• Combine flour and sugar in a large bowl.
• Use a pastry blender to cut in butter. You want very fine crumbs.
• Stir in extract and food color (if you want) and use your hands to knead the dough until it comes together and forms a ball. This will happen. Don't give up! Work the dough JUST until it comes together - you don't want to over-work it.
• Knead in the Andes chips.
• Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
• Cut slices of cookie dough about ¼ inch thick.
• Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
• Place cookies on baking sheet and bake for 9-12 minutes or just until cookies are set. Do not over bake. I pull mine at 10 minutes.
• Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely. Place in refrigerator for 30 minutes.
• Trim edges of cookies, if desired.
• Melt chocolate chips and vegetable oil together in the microwave. Heat on high for 30 seconds, stir. Repeat until the chocolate is melted and smooth.
• Dip the completely cooled cookies into the melted chocolate and place on waxed paper to set.
• Refrigerate until chocolate has set.
• Store in airtight container for 3 days or freeze for up to 3 months.

           momontimeout.com

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