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 Cream butter and extracts together until just combined Sprinkle sugar across butter and combine until just smooth. Don’t overmix! 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. Shape the dough into …