Peppermint Shortbread Cookies

These cookies are a family favorite of my friend C Love. Of course, after one bite they became a favorite of ours as well. They are a little more work, but truly worth the effort. I sent these on a platter with the Rolo Pretzel candies to Jay's work this morning. They paired nicely together and looked very festive.

Recipe from C Love
Yield: Recipe only made 25 cookies. Consider doubling. :)
Cookie:
3/4 c. butter, softened
1/2 c. powdered sugar
1/4 tsp. peppermint extract
2 oz. baking chocolate, melted, cooled slightly
1 1/2 c. flour
1 c. miniature semi-sweet chocolate chips

Frosting:
2 c. powdered sugar
4 T. butter, softened
2 T. milk
1/2 tsp. peppermint extract
Red and green food coloring or icing colors

Drizzle:
1 c. semi-sweet chocolate chips
1 tsp. vegetable shortening

Heat oven to 350. Combine all cookie ingredients except flour and 1 cup chocolate chips. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in chocolate chips by hand.

Roll dough into 1 1/2 inch balls (I used my 1 1/2 inch cookies scoop). Place 2 inches apart onto cookie sheet lined with parchment paper. Flatten to 2 inch circles with bottom of glass dipped in flour. Bake for 10 minutes or until set. Do not overbake. Let stand for two minutes; remove from cookie sheet. Cool completely on wire rack.

When cookies have cooled, combine all frosting ingredients in small bowl. Beat at low speed until smooth. Add additional milk if frosting is too thick. Frost cooled cookies. (I used a #12 tip to frost mine.) Place on waxed paper.

Melt 1 cup chocolate chips and shortening in ziploc baggie in the microwave. First for one minute on 50% power, squeeze bag to stir chocolate chips. Microwave 30 seconds longer, and mix again...repeat 30 seconds if needed. Cut a small corner in the bag and drizzle thin lines over frosting. Let stand until chocolate is set.