Peppermint-Chocolate Chip Shortbread Cookies

2 sticks (8 ounces) unsalted butter

2 cups confectioners’ sugar

1 teaspoon vanilla

1/2 teaspoon salt

2-1/4 cups all-purpose flour

1 cup mini chocolate chips

1/2 cup crushed peppermint candy canes

Makes about 2 dozen Christmas cookies

In a bowl, cream together the butter and confectioners’ sugar. Stir in the vanilla and salt. Add the flour to form a soft dough. Stir in the chocolate chips and peppermint candy. Roll the dough into a log and wrap with plastic wrap. Chill the cookie dough until firm, at least 45 minutes and up to one week (the dough can also be stored in a freezer bag and frozen for up to one month.)

Slice the cookie dough into 1/2-inch thick slices and place on a parchment paper-lined baking sheet. Bake in a preheated 325 degree oven for 20-25 minutes–until the cookies are pale and firm with a barely golden tint around the edges. Remove from the oven and cool completely. Sit by the fire with a big cup of coffee and a few of these babies and RELAX!

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