Mint Chocolate Chip Shortbread Recipe

INGREDIENTS 

• 1 cup softened unsalted butter 
• 3/4 cup Lantic Icing Sugar 
• 2 tsp peppermint extract 
• 1/4 tsp salt 
• 1 1/2 cups all purpose flour 
• 2 tbsp cornstarch 
• (for garnish) 1/2 cup mini chocolate chips 

 DIRECTIONS

1.  Whip butter with icing sugar, extract and salt for 3 minutes or until almost white and very creamy. Sift flour with cornstarch; gradually beat into butter mixture, one third at a time. Scrape bowl. Beat on low for 1 additional minute or until dough is well combined. 
2. Chill dough for 20 minutes. Roll into 1-inch balls; flatten with a lightly floured fork. 
3. Preheat oven to 325°F. Place flattened balls, 1-inch apart, on parchment paper-lined baking sheets. 
4. Bake, in batches on bottom rack, for 12 to 14 minutes or until bottoms are golden. Cool completely on the sheet. 
5. Garnish: Melt mini chocolate chips in a heatproof bowl set over a pot of gently simmering water. Garnish as desired. Makes about 3 dozen cookies. 
6. Store cookies, in airtight containers between layers of parchment paper, for up to 5 days. Or, freeze for up to 1 month.)