Mint-Chocolate Bottom Shortbread Cookies

adapted from Stephanie’s Kitchen

Dessert, Cookies | Servings: 24-30 (If you are making sandwich cookies, you will probably want to double the recipe, except for the filling.)
Prep time: 30 min | Cook time: 10 min | Total time: 2 hours

Ingredients

Shortbread:

  • 2 cups flour
  • 1/4 tsp. salt
  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp. vanilla

Chocolate:

  • 4 oz. semi-sweet chocolate
  • 2 oz. white chocolate
  • 1/4 to 1/2 tsp. peppermint extract (to taste)

Mint glaze:

  • 1/2 cup powdered sugar
  • 1/8 to 1/4 tsp. peppermint extract (start with 1/8 tsp. and taste it to see if you want more)
  • 1 to 2 tbsp. milk

Colored sugar:

  • 1/2 cup sugar
  • 2-3 drops food coloring

Optional – Mint filling:

  • 1 cup powdered sugar
  • 1/8 to 1/4 tsp. peppermint extract (start with 1/8 tsp. and taste it to see if you want more)
  • 1 tbsp. milk

Process

  1. Preheat oven to 400 degrees (F). Line several cookie sheets with parchment paper and set aside.
  2. Whisk together flour and salt in a medium bowl. Set aside.
  3. Cream the butter and powdered sugar with your mixer. Add in vanilla. Slowly add the flour mixture and mix until well combined. The dough should start pulling away from the sides of the bowl and be able to form into a ball.
  4. Chill in the fridge for 30-60 minutes.
  5. Remove half the dough from the fridge. On a lightly floured surface, roll out the dough about 1/4 inch thick. Using your choice of cookie cutter, cut the cookies and place on a cookie sheet lined with parchment paper. Place the cookie sheet in the fridge or freezer to chill for 10 minutes. Gather scraps of dough and put them back in the fridge to chill for at least 10 minutes before rolling out again. Repeat this step with the remaining chilled dough.
  6. Place the chilled cookie sheet in the oven and bake for 8-12 minutes or until lightly golden. Rotate the cookie sheet halfway through for a more even bake. If you have smaller shaped cookies or ones with thin points, watch carefully because they will start to brown first and may need to be taken out earlier. (See recipe notes below.) Let sit on the pan for a minute and then transfer to a rack to cool completely.
  7. In a small pan or bowl, melt the semi-sweet and white chocolate over low heat or in the microwave. Stir until smooth. Either dip the bottom of each cookie in the chocolate or spread it over the bottom with a knife. Place on a pan or rack, chocolate side up, and set in the the fridge to harden.
  8. Meanwhile, mix together sugar and food coloring in a small bowl. Set aside.
  9. To make the glaze, stir together the powdered sugar, peppermint extract and milk until smooth. It should be very thin and milky, add more milk if necessary.
  10. When the chocolate has hardened, flip the cookies over. Lightly brush the glaze on top of each cookie using a pastry brush. Sprinkle with colored sugar. Set aside to dry. Place in the fridge if you want to speed it up.
  11. Optional – Sandwich Cookies

    In a small bowl, stir the powdered sugar, peppermint extract and milk until smooth. The filling should be very thick but spreadable, add more powdered sugar if necessary.

  12. Use a knife to spread the filling on top of the chocolate layer of each cookie. Top with another cookie, chocolate side down.

Recipe Notes

Make sure not to roll out the dough too thin. The thinner the cookie, the faster it will start to brown around the edges.

If your cookies have lots of small, pointed tips I recommend reducing the oven temperate to 375 degrees and baking for only 8-10 minutes. Watch them carefully to make sure the edges don’t start to burn.

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