Average Rating: 0TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch + cooling
YIELD: about 6 dozen.Ingredients
- 2 cups butter, softened
- 1 cup confectioners' sugar
- 1/2 cup sugar
- 4 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 cups semisweet chocolate chips
- 2 tablespoons shortening
- 2 teaspoons peppermint extract
- 1/2 cup crushed candy canes (about 5 regular size)
Instructions
- 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
- 2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets.
- 3. Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely.
- 4. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Dip each cookie halfway into chocolate mixture; shake off excess. Place on waxed paper; sprinkle with candies. Place on waxed paper-lined baking sheets; refrigerate until set.
