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Chocolate Peppermint Shortbread Cookies



3/4 cup Land O Lakes® Butter, softened

1/2 cup powdered sugar

1/4 teaspoon peppermint extract

2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly

1 1/2 cups all-purpose flour

1 cup mini semi-sweet chocolate chips


1 cup powdered sugar

2 tablespoons Land O Lakes® Butter, softened

1 tablespoon milk

1/4 teaspoon peppermint extract

1 drop green food color


1/2 cup mini semi-sweet chocolate chips

1/2 teaspoon vegetable shortening

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine all cookie ingredients except flour and 1 cup mini chocolate chips in bowl. Beat at medium speed until creamy. Add flour; beat at low speed until mixture forms a dough. Stir in 1 cup mini chocolate chips.

  3. STEP 3

    Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour.

  4. STEP 4

    Bake 5-7 minutes or until set. (Do not overbake.) Cool 2 minutes on cookie sheets; transfer to cooking rack.

  5. STEP 5

    Combine all frosting ingredients in bowl. Beat at low speed until smooth. (Add additional milk, one teaspoon at a time, for desired frosting consistency.) Frost cooled cookies. Place cookies onto waxed paper.

  6. STEP 6

    Place 1/2 cup mini chocolate chips and shortening in bowl. Microwave 60-90 seconds, stirring every 30 seconds, or until smooth.

  7. STEP 7

    Drizzle thin lines of chocolate over frosting with teaspoon. Let stand 30 minutes or until chocolate is set.

Tip #1

If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.

Nutrition (1 cookie)

100 Calories
6 Fat (g)
10 Cholesterol (mg)
40 Sodium (mg)
12 Carbohydrates (g)
1 Dietary Fiber
1 Protein (g)
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