3/2/10

Peppermint Shortbread Cookies


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.

Ingredients
  • 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
For the glaze:
  • 1 cup semi-sweet real chocolate chips
  • 1/4 cup butter
For cookies, in large mixer bowl, combine all cookie ingredients, except flour.
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