I’m super excited to be bringing you another amazing recipe from Christy’s new book, Sweetness. I love any kind of shortbread or butter cookie, so when I saw these Chocolate-Tipped Butter Cookies in the book, I knew I had to make it. It just so happens that it’s great for this time of year, too! It’s another great recipe that’s easy and would look great on your cookie platter!
This book is seriously slam full of amazing recipes. Just with everything Christy does, the recipes have all been perfection. Y’all familiar with my sister from another mister know exactly what I’m talking about. This book makes a great gift too if you’ve got a few last minute folks on your list. 🙂
These cookies buttery, tender, and are so fun to customize. Rather than crushed peppermint, you could sprinkle them with chopped pecans, toffee, sea salt, sprinkles… the options are endless. It’s a great basic recipe that you can really make your own. And while the peppermint makes them perfect for the holidays, changing up the toppings will make them great for any time of the year!
- Nonstick cooking spray, for coating the baking sheets
- 1 cup (2 sticks) butter, at room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon vegetable shortening
- 1 package (6 ounces) semisweet chocolate chips
- ½ cup pecans, finely chopped, or crushed peppermint or other candies
- Preheat the oven to 350˚F. Lightly coat 2 baking sheets with cooking spray.
- Cream together the butter and confectioners’ sugar in a large mixing bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add the vanilla and flour and continue mixing, scraping down the side of the bowl as needed, until well combined and a dough forms, 1 to 2 minutes.
- Shape the dough into 2 1/2-inch by ½-inch logs (or into small mounds for round cookies) and place them 2 inches apart on the baking sheets. Flatten three quarters of each log slightly with the tines of a fork, leaving the tip unflattened.
- Bake until lightly browned, 12 to 14 minutes. Allow to cool on a wire rack.5 Meanwhile, combine the shortening and chocolate chips in a microwave-safe bowl and heat in the microwave at 45-second intervals, stirring between each, until melted and smooth. Dip the unflattened end of each cookie into the melted chocolate and place on a plate. Sprinkle with chopped pecans and let cool.