Peppermint Shortbread Cookies

I meant to go backwards and post about our fall . . . along with some good recipes I've made . . . but sometimes going back is too hard.  So onward to the "most wonderful time of the year"!  I'm getting ready to bake this week and wanted to share this one from the Julienne cookbook that I really enjoyed last Christmas.  Before the recipe, here are some of our holiday antics (so far).

Christmas themed "Escape Game" -we made it!

Last year's preschool craft, measured to last year's height

Tree lighting fancy dinner with just our little

Christmas Carol performance - dressed to go onstage!

Decorating the tree

Sister love by the Christmas tree

Secrets with Santa

Journey to Bethlehem

Cooking with our friends from Hawaii who came to visit!

Peppermint Shortbread Cookies (makes 3-4 dozen)
From “Celebrating with Julienne”

3/4 cup (1.5 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
2 T (packed) golden brown sugar
1 extra large egg
1.5 tsp peppermint extract
1/2 tsp vanilla extract
2 cups unbleached all purpose flour
1/8 tsp. salt
2 oz bittersweet chocolate (60% cacao or more), chopped

Using a stand mixer with the paddle attachment, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.  Beat in the egg, peppermint extract, and vanilla.  Add the flour and salt and mix until a soft dough forms.  Divide the dough into 3 equal pieces.  Roll each piece into a 1.5 inch diameter log about 4 inches long.  It works best to roll it on plastic wrap.  Then, wrap hte log with plastic and enclose completely.  Repeat with the remaining dough, forming 3 logs total. 

Refrigerate for at least 2 hours or until firm.Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Cut the logs crosswise into slices approximately 1/4 inch thick.  Arrange dough rounds on baking sheets and bake until light brown around the edges, about 5 minutes.  Cool for 5 minutes on baking sheets before transferring to wire racks to cool completely.

Melt the chocolate in a double boiler and dip half of each cookie in the melted chocolate.  Let the chocolate set completely before storing in an airtight container.