Chocolate Peppermint Shortbread Cookies

• 3/4 cup Land O Lakes Butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon peppermint extract
• 2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
• 1 1/2 cups all-purpose flour
• 1 cup mini real semi-sweet chocolate chips
• 1 cup powdered sugar
• 2 tablespoons Land O Lakes Butter, softened
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 1 drop green food color
• 1/2 cup mini real semi-sweet chocolate chips
• 1/2 teaspoon vegetable shortening

1. Heat oven to 375F.
2. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in bowl.
3. Beat at medium speed until creamy.
4. Add flour; beat at low speed until mixture forms a dough.
5. Stir in 1 cup mini chocolate chips.
6. Shape dough into 1-inch balls.
7. Place 2 inches apart onto ungreased cookie sheets.
8. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour.
9. Bake 5-7 minutes or until set.
10. (Do not overbake.)
11. Cool 2 minutes on cookie sheets; transfer to cooking rack.
12. Combine all frosting ingredients in bowl.
13. Beat at low speed until smooth.
14. (Add additional milk, one teaspoon at a time, for desired frosting consistency.)
15. Frost cooled cookies.
16. Place cookies onto waxed paper.
17. Place 1/2 cup mini chocolate chips and shortening in bowl.
18. Microwave 60-90 seconds, stirring every 30 seconds, or until smooth.
19. Drizzle thin lines of chocolate over frosting with teaspoon.
20. Let stand 30 minutes or until chocolate is set.

butter, powdered sugar, peppermint, baking chocolate, flour, semisweet chocolate chips, powdered sugar, butter, milk, peppermint, color, semisweet chocolate chips, vegetable shortening

Taken from www.landolakes.com/recipe/164/chocolate-peppermint-shortbread-cookies (may not work)