Ingredientes para Chocolate Peppermint Shortbread Cookies
- Butter
- Powdered Sugar
- Peppermint Extract
- Unsweetened Baking Chocolate
- Flour
- Mini Chocolate Chip
- Milk
- Green Food Coloring
- Semisweet Mini Chocolate Chips
- Vegetable Shortening
- Eggs
- Vanilla Extract
- Salt
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Cómo preparar Chocolate Peppermint Shortbread Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, peppermint extract, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll out the dough to 1/4 inch thickness on a lightly floured surface. Use cookie cutters to cut out desired shapes.
- Place cookies on prepared baking sheets.
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt chocolate in a double boiler.
- Transfer the melted chocolate to a zip-top bag. Snip off a tiny corner of the bag.
- Drizzle the melted chocolate over the cooled cookies. Let the chocolate set before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
30g
Fat
20g
Carbs
4g