I’ve become a cookie swap addict. I wrote about the Great Food Blogger Cookie Swap and loved that idea so much that when I saw the Blogger Holiday #cookieswap on Twitter, I jumped in as fast as I could. I’m so glad I did because I received the best Peanut Butter Chocolate Cookie Bars from Making Momma Happy. They not only tasted great but also came in the cutest cookie tins.
I originally bought the Peppermint Crunch for this recipe so I’m happy to finally be able to share it with you. It’s an Ina Garten recipe so you know it’s good.
Chocolate Peppermint Shortbread Cookies
(Recipe slightly adapted from Ina Garten)
Ingredients:
3/4 lb unsalted butter, at room temperature
1 c sugar, plus extra for sprinkling
2 tsp vanilla extract
3 1/2 c all-purpose flour
1/4 tsp salt
For Topping:
1 can Bakers Dipping Chocolate
Peppermint Crunch
Instructions:
In a mixing bowl, beat together butter and 1 cup of sugar until combined. Add vanilla and mix together.
In a separate bowl, whisk together flour and salt. Add to butter mixture. Mix on low speed until the dough comes together. Divide dough in half. Wrap each half in plastic wrap and form into a log. Chill for 30 minutes.
When ready to bake, preheat oven to 350 degrees F. Slice dough into 3/4 inch cookie slices. Place cookies on ungreased baking sheet. Sprinkle with sugar. Bake for 17-20, the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Heat chocolate according to instructions. Dip cooled cookies into chocolate and place on wax paper. Top with peppermint pieces.
And the scrumptious cookies I received.
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