Peppermint Shortbread by Jessica Driver

• 1 cup high quality salted butter, room temperature
• ¾ cup granulated sugar
• 1 tsp pure peppermint extract
• 2 1/2 cups all-purpose flour, sifted
• 1 tsp pure vanilla extract
• Chocolate Coating
• 2 tsp coconut oil
• 1 cup high quality chocolate chips

1. Cream butter and extracts together until just combined
2. Sprinkle sugar across butter and combine until just smooth. Don’t overmix!
3. Slowly add in the flour, ½ cup at a time, and mix until just incorporated, scraping down the sides of the bowl as needed. The less amount of time mixing, the better.
4. Shape the dough into a rectangular prism or flatten slightly and shape into a disc and then cover with plastic wrap and chill for 1 hour.
5. Preheat oven to 350 degrees Fahrenheit and bake for 15 minutes or until the bottom edges have just started to turn light golden
6. Remove and let cool completely, about 45 minutes.
7. Once the cookies are cooled, melt coconut oil in a double boiler, then add in chocolate chips and gently stir until well combined and no more whole chocolate chips are left.
8. Line a baking sheet with parchment paper, dip cookies one at a time and place on baking sheet. Once chocolate hardens, they’re ready to eat!