6ounceschocolate chips or chocolate candy melts(about ¾ cup)
10-12Cool Mint Oreos
Instructions
Preheat oven to 350ºF. Beat together butter and sugar in a large bowl, then add vanilla and mint extracts.
¾ pound butter (3 sticks), 1 cup sugar, 1 teaspoon vanilla extract, ½ teaspoon mint extract
In a separate bowl, sift together flour and salt. Once combined, slowly add to wet ingredients while mixing.
3 ½ cups flour, ¼ teaspoon salt
Once dough has formed, add a drop of food coloring and mix. Repeat until desired color is reached.
2-3 drops green food coloring
Place dough in a cookie press, or roll dough to about ¼ inch thick and cut cookies using cookie cutters of desired shape. Or, if you are in a hurry, you can just scoop the dough with a small cookie scoop and roll into balls. Place on an ungreased cookie sheet and bake 18-20 minutes.
While the cookies bake, crush the Oreos (best done in a food processor). Use the entire Oreo, filling and all!
10-12 Cool Mint Oreos
Once cookies are cool, melt the chocolate chips in the microwave (or the candy melts according to the package directions) and transfer into a candy decorating bag. Cut of the corner tip of the bag and use it to drizzle the cookies with melted chocolate.
6 ounces chocolate chips or chocolate candy melts
After drizzling chocolate on 3-4 cookies, sprinkle them with the Oreo crumbs so that they will stick. Repeat the process for 3-4 cookies at a time until they are all covered.
Video
Notes
If you forgot to take out the butter ahead of time to warm up to room temperature, use this trick! Place the butter on a plate or other clean surface. Find a microwave-safe bowl that will fit upside down over top of the butter. Fill it with water and microwave it until boiling. Carefully pour out the water and place it over the butter. Wait 15 minutes or so. Voila!
It can be tricky to roll out shortbread to create shapes with a cookie cutter. I recommend either using a cookie press or, if you don't need to create any particular shape, using a cookie scoop to create balls of dough.
If you want to roll the dough and cut into shapes, it can be helpful to chill it first. Wrap it in plastic wrap and stick it in the refrigerator for 30 minutes to an hour. Then unwrap it and roll it out. To prevent sticking, use powdered sugar on your rolling surface and dust your rolling pin with it as well.
For easier clean-up, I used a mini food processor to pulverize the Oreos into crumbs.
I struggle with candy decorating bags. If you do as well, try using a condiment squeeze bottle instead to drizzle the chocolate on the cookies!