Peppermint and chocolate partner perfectly in this easy-to-make shortbread.
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1/2 cup Land O Lakes® Butter, softened
1 cup all-purpose flour
1/4 cup powdered sugar
1/3 cup mini semi-sweet chocolate chips
1 tablespoon finely crushed peppermint candy
1/2 teaspoon vanilla
1/4 teaspoon peppermint extract
1/4 cup mini semi-sweet chocolate chips
1 teaspoon shortening
*Substitute crushed candy canes.
Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
Place butter in bowl; beat 30 seconds at medium speed. Add flour and powdered sugar; beat at low speed until well mixed. Add 1/3 cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until well mixed.
Pat or roll dough into 8-inch circle on prepared cookie sheet. Score top of shortbread circle into 16 sections using large knife or ruler.
Bake 14-18 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet. Cut shortbread through each score line, leaving shortbread in circle. Using edges of parchment, move shortbread circle to cooling rack. Cool completely.
Combine 1/4 cup chocolate chips and shortening in bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth. Drizzle over shortbread; sprinkle with 1 tablespoon crushed peppermint candy.
Recipe can easily be doubled to make 2 shortbreads.
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