Chocolate Peppermint Dipped Shortbread Cookies are buttery, melt in your mouth shortbread cookies that get dipped in chocolate and sprinkled with crushed peppermint. These cookies make the perfect holiday treat!
In a large mixing bowl beat butter and sugar on high until light and fluffy. Add in salt and 1 cup of flour at a time until dough just comes together, scraping down sides as needed.
Line a 12X16 baking sheet with Reynolds Parchment Paper leaving some of the parchment to hang over the edge so the smart grid is visible.
Press the dough from corner to corner using the back of a glass or a rolling pin to smooth it out. Place on center rack and bake for 25 minutes.
Whiles still warm use the grids to cut 1X3 inch rectangles. Allow to cool completely. Using the edges of the parchment, lift the cookies out of pan and transfer to a cooler rack or counter.
In a small bowl microwave chocolate chips, stirring every 30 seconds until completely melted. Dip cookies one at a time halfway through melted chocolate, transfer to parchment paper and sprinkle with candy cane pieces before the chocolate hardens. Allow chocolate to harden completely before transferring to a platter.