Mint-Chocolate Dipped Shortbread Cookies

• 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 (24 ounces) semisweet chocolate chips
• 2 tablespoons shortening
• 2 teaspoons peppermint extract
• 1/2 cup crushed candy canes (about 5 regular size)

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 350u0b0. 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
3. .
4. Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely.
5. 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
6. ; refrigerate until set.

butter, sugar, sugar, vanilla, allpurpose, salt, chocolate chips, shortening, peppermint, canes

Taken from www.tasteofhome.com/recipes/mint-chocolate-dipped-shortbread-cookies/ (may not work)