These Peppermint Chocolate Chip Shortbread Cookiesve a buttery cookie base with mini chocolate chips and candy canes. The shortbread melts in your mouth.
Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.
Place butter in a large bowl and beat until fluffy. Add the flour and powdered sugar; beat at low speed until well mixed. Add 1/3 cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until mixture is combined well.
Roll dough into a log (about 2-inches in diameter) and chill for an hour.
Slice into 3/4 inch slices and bake for 10-12 minutes or until edges are light golden brown.
Cool for a couple of minutes on the cockie sheet and then cool on a wire rack.
Combine 1/3 cup chocolate chips and butter in a bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth.
Drizzle over shortbread with a fork. Sprinkle with 1 tablespoon crushed peppermint candy.