Dark Chocolate Mint Shortbread Cookies

• FOR THE COOKIES:
• 3 ounces, weight Dark Chocolate With Mint
• 1 ounce, weight Unsweetened Chocolate
• 1 cup Unsalted Butter, Softened
• 1/4 cups Sugar In The Raw
• 1/8 cups Stevia In The Raw
• 2 cups Whole Wheat White Flour
• FOR THE TOPPING:
• 1 ounce, weight Dark Chocolate (at Least 60% Cocoa)

1. Preheat the oven to 350 degrees F. In a small metal bowl, combine the 3 ounces of dark chocolate with mint and the unsweetened chocolate and melt them gently over a pot of simmering water or a double boiler. Once melted and smooth, remove from heat and allow chocolate to cool to room temperature.
2. In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugars. Blend until smooth and "creamed," - about 3 to 5 minutes.
3. Mix in the cooled melted chocolate. Sift the flour into a bowl and then add it to the butter mixture and blend on low speed to incorporate the flour. Do not over mix. Remove the dough from the bowl and refrigerate for a few minutes to chill.
4. Press the shortbread dough evenly into an 8x8 or 9x9 square greased non-stick baking pan. Place the pan in the center of the preheated oven and bake for 30 - 35 minutes until the dough is fairly firm to the touch. Remove from the oven and allow the shortbread to cool for about 10 minutes.
5. Topping:
6. In a small glass bowl, melt the dark chocolate (chips or bar) in the microwave on 30 second increments until melted (mixing in between each 30 second increment). Drizzle melted chocolate over cookies. Enjoy!

chocolate, chocolate, unsalted butter, ubc, whole wheat white flour, chocolate

Taken from tastykitchen.com/recipes/holidays/dark-chocolate-mint-shortbread-cookies/ (may not work)