Santa's Favorite Cookie

You might think that after hosting my daughter's nine friends (aged 7-9) for a cookie decorating party on Saturday, and baking over 120 cookies for the occasion, that I would be cookied out, right? Well, RIGHT. Until, that is, I saw a cookie on a bakery's website that I just had to try to duplicate. I decided to try a batch to take into work on Monday morning. They turned out so delish, that I do believe these will be Santa's new favorite. In fact, Santa might just get so distracted by these treats that he forgets why he stopped by in the first place. I guess that wouldn't really be a good thing, but making Santa's favorite cookie of all time would be! This is basically a shortbread cookie wearing  chocolate and peppermint. Shortbread alone is superb, but the dark chocolate and crunchy bits of peppermint  make this cookie rich, festive, and one that's sure to be a new holiday favorite.

Try these out on your family, co-workers, kids' teachers, or at your next cookie exchange. Then maybe you'll want to surprise Santa with them too!

Santa's Favorite Cookie
makes about 4 dozen

3 sticks (3/4 pound) unsalted butter, softened
1 cup sugar
1 1/2 t. vanilla extract
3 1/4 c. all purpose flour
1/4 t. salt
1 T. water
12 oz. bag Hershey's special dark chocolate chips
1 1/2- 2 c. crushed candy canes (or other peppermint candy)

Beat together butter and sugar with electric mixer until combined. Add vanilla, flour, salt, and water. Mix on low speed until dough begins to come together.  Dump dough onto surface dusted with flour. Form into ball, wrap in plastic, and chill for 1 hour.

Preheat oven to 350. On floured surface, roll out dough to 1/4- inch thickness. Using  2- inch round cookie cutter, cut out cookies and place on ungreased cookie sheets. Bake 10-12 minutes until the edges begin to brown. Remove to cooling racks and cool completely.

Pour crushed peppermint into small bowl and set aside.

Pour 1 cup of chocolate chips into a 1-cup Pyrex measuring cup  (or other small microwavable bowl) and melt in microwave on medium power for about one minutes (microwaves will vary). Remove from microwave and stir. (It is important not to overheat the chocolate or it will clump and not melt smoothly.) If your chocolate needs more time, return it to microwave for additional 30 seconds as needed, being careful not to over-heat it.

Dip cookies individually halfway into the chocolate, scraping excess chocolate against side of cup,  and dip into crushed peppermint. Place on parchment paper-lined trays and allow to cool until chocolate becomes firm on cookies.  Repeat melting process with additional chocolate when needed, being sure to completely clean out Pyrex cup before pouring more chocolate chips in.

Store in airtight container.

Enjoy!