Kitty puts the finishing drizzle on the Peppermint Shortbread Cookies. We had 450 visit Riverside Inn to enjoy the many chocolate treats during the annual Chocolate Fest.
- 3/4 cup sugar
- 1 cup butter, softened
- 1 3 oz. package cream cheese, softened
- 1 egg
- 1 tsp. peppermint extract
- 3 cups all-purpose gluten free flour
- 1 cup semi-sweet real chocolate chips
- 1/4 cup butter
Beat at medium speed, scraping bowl often, until light and fluffy.
Add flour; beat until mixed.
Divide dough into halves. Wrap in waxed paper. Refrigerate until firm, at least 2 hours.
Heat oven to 375. Roll out dough on lightly floured surface to 1/4 inch thickness. Cut out with floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
Bake for 7 to 10 minutes, or until edges are very lightly browned. Remove immediately; cool completely.
For glaze, in small saucepan, melt chocolate and butter, stirring occasionally, over low heat until melted, 4 to 6 minutes. Have fun drizzling the chocolate. Refrigerate on waxed paper-lined cookie sheet until firm.
Store covered, in refrigerator.
Makes about 3 1/2 dozen cookies