Hey guys, how’s everyone doing? I am doing extra fine because check out what came out of the kitchen (well the fridge actually) just now😊

Peppermint shortbread cookies with chocolate bottom!

My 3 yo cannot stop stealing the cookies. He likes them better without the chocolate bottom tho.

I am packing them for our cookie-parcels to gift away. They are pretty simple to make btw!

Ingredients

1 c golden vegetable shortening
3/4 c icing sugar
2 c cake & pastry flour (regular white is fine as well)
peppermint/creme de menthe oil, as needed (well if you what the same flavor, if not, you can use almond, vanilla, etc!)

How To

Cream shortening and icing sugar
Beat in flour a little at a time, followed with flavoring oil
Roll dough and cut with your favorite cutter, place on parchment lined baking sheet.
Preheat oven to 350 F

Now here comes the not so cute part!

I wanted to imprint the cookies, aren’t these cute?

Not so much after baked! Imprints gone 😂 So I had to make do with fork 😂

Voila 😊

Servings:

1 c golden vegetable shortening
3/4 c icing sugar
2 c cake & pastry flour regular white is fine as well
peppermint/creme de menthe oil as needed (well if you what the same flavor, if not, you can use almond, vanilla, etc!)

Cream shortening and icing sugar
Beat in flour a little at a time, followed with flavoring oil
Roll dough and cut with your favorite cutter, place on parchment lined baking sheet.
Preheat oven to 350 F
Bake them for 9-10 minutes.
Cool cookies completely before removing from sheet.
Melt 1 c dairy free choc chips
Spread melted chocolate on parchment lined sheet and top with cookies
Chill for 30 minutes.