Chocolate Peppermint Shortbread Cookies

A friend asked for this recipe, so I thought I'd post it. I'll admit it is a little more high maintenance than some, but that's my style!

3/4 cup plus 2 tbsp butter, softened

1 1/2 cup powdered sugar

1/2 tsp peppermint extract

2 (1 oz ea) squares unsweetened baking chocolate, melted, cooled slightly

1 1/2 cups all-pupose flour

1 1/2 cup semisweet mini-chocolate chips

1 tbsp milk

1 drop green food color

1/2 tsp canola oil

1. Preheat oven to 375. Combine butter, 1/2 cup of the powdered sugar, 1/4 tsp of the peppermint extract and melted chocolate in large bowl. With an electric mixer, beat until creamy. Add flour, beat until mixture forms a dough. Stir in 1 cup of the chocolate chips by hand.

2. Shape dough into 1-in balls. Place 2 in. apart onto ungreased cookie sheet. Flatten each ball to 1 1/2 in. circle with bottom of glass dipped in flour.

3. Bake 5-7 minutes or until set. Let stand 2 minutes; remove from cookie sheets onto wire racks. Cool completely.

4. Combine remaining powdered sugar, remaining peppermint extract, milk and food color in small bowl. Beat at low speed until smooth. (Add additional milk, one tsp at a time, for desired frosting consistency.) Frost cooled cookies. Place on waxed paper.

5. Melt 1/2 cup chocolate chips and shortening in 1-qt saucepan over low heat, stirring occassionally until smooth. (I used the microwave.) Drizzle thin lines over frosting. Let stand until chocolate is set (at least 30 minutes).