Peppermint Triple Chocolate Shortbread

Peppermint Triple Chocolate Shortbread

Chocolate, chocolate chip shortbread dipped into white chocolate and crushed peppermint candy cane!

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ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners sugar
• 2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1/2 tablespoon vanilla extract
• 8 ounces white chocolate, chopped
• 1/4 cup peppermint candy cane, crushed

directions

1. Cream the butter and the sugar.
2. Mix the flour and the salt.
3. Mix the dry ingredients into the wet until it starts forming larger clumps.
4. Mix in the chocolate chips and vanilla extract.
5. Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour.
6. Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
7. Bake in a preheated 325F/170C oven until they just start to turn lightly golden brown on top, about 10-15 minutes.
8. Let cool completely.
9. Melt the chocolate in a double boiler.
10. Dip the cookies into the chocolate and place on a sheet of parchment paper sprinkle on the crushed peppermint candy cane and let cool until the chocolate sets.

Nutrition Facts: Calories 216, Fat 13g (Saturated 8g, Trans 0.3g), Cholesterol 23mg, Sodium 16mg, Carbs 22g (Fiber 0.9g, Sugars 13g), Protein 2g

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