Mint Chocolate Shortbread Cookies
Aug 4, 2013 21:50:23 GMT -5
Post by PurplePuppy on Aug 4, 2013 21:50:23 GMT -5
Mint Chocolate Shortbread Cookies
Total Time: 1 hour, 30 minutes
Yield: approximately 30 cookies
Ingredients
3/4 cup unsalted butter, cubed and at room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 3/4 cup all purpose flour
3.3 ounces (1 bar) Dove Mint & Dark Chocolate Swirl
optional- 2 ounces Dove Mint & Dark Chocolate Swirl, chopped finely for garnish
Instructions
Cream the butter, sugar and salt in a stand mixer with the paddle attachment until light and fluffy, approximately 5 minutes.
Add the vanilla and peppermint extracts and then lower the speed. Slowly add the flour until the dough is evenly combined. Briefly mix with a spatula to make sure all of the flour has been incorporated.
Roll the dough tightly in plastic wrap, flatten and chill in the fridge for at least an hour or the freezer for 20 minutes, until the butter is firm.
Roll out the dough to around 1/2 inch thick between 2 sheets of parchment paper. Using a small round cookie cutter (1 1/2 - 2 inches), cut the dough and then place the cookies on a baking sheet covered with parchment. Roll the excess scraps in a ball and repeat the process until all the dough is used. Chill for at least 30 minutes.
Preheat the oven to 350 degrees F. Spread the cooking at least 1 inch apart (2 baking sheets might be required). Bake for 10-15 minutes or until lightly golden on top. Allow the cookies to cool to room temperature.
Melt the Dove Mint Chocolate in a heatproof bowl over a saucepan of simmering water, stirring until melted. Using a pastry brush, spread a thin layer of chocolate on top of each cookie. Alternately, you can dip the top of each cookie into the chocolate.
If using, sprinkle finely chopped Dove Mint Chocolate on top of each cookie. Allow the chocolate to set before serving.
Total Time: 1 hour, 30 minutes
Yield: approximately 30 cookies
Ingredients
3/4 cup unsalted butter, cubed and at room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 3/4 cup all purpose flour
3.3 ounces (1 bar) Dove Mint & Dark Chocolate Swirl
optional- 2 ounces Dove Mint & Dark Chocolate Swirl, chopped finely for garnish
Instructions
Cream the butter, sugar and salt in a stand mixer with the paddle attachment until light and fluffy, approximately 5 minutes.
Add the vanilla and peppermint extracts and then lower the speed. Slowly add the flour until the dough is evenly combined. Briefly mix with a spatula to make sure all of the flour has been incorporated.
Roll the dough tightly in plastic wrap, flatten and chill in the fridge for at least an hour or the freezer for 20 minutes, until the butter is firm.
Roll out the dough to around 1/2 inch thick between 2 sheets of parchment paper. Using a small round cookie cutter (1 1/2 - 2 inches), cut the dough and then place the cookies on a baking sheet covered with parchment. Roll the excess scraps in a ball and repeat the process until all the dough is used. Chill for at least 30 minutes.
Preheat the oven to 350 degrees F. Spread the cooking at least 1 inch apart (2 baking sheets might be required). Bake for 10-15 minutes or until lightly golden on top. Allow the cookies to cool to room temperature.
Melt the Dove Mint Chocolate in a heatproof bowl over a saucepan of simmering water, stirring until melted. Using a pastry brush, spread a thin layer of chocolate on top of each cookie. Alternately, you can dip the top of each cookie into the chocolate.
If using, sprinkle finely chopped Dove Mint Chocolate on top of each cookie. Allow the chocolate to set before serving.
