Chocolate Dipped Candy Cane Shortbread
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30 Nov
ingredients
Yield: 12 cookies
(1) box Walkers Shortbread Petticoat Tails
12 ounces dark or semi-sweet chocolate chips
1 teaspoon refined coconut oil or any light flavored oil
3 small candy canes, crushed
DIRECTIONS
Line a baking sheet with parchment paper. Place the chocolate chips and the oil in a medium-size glass bowl. Heat in the microwave for 90 seconds. Stir until smooth. Dip the shortbread in the chocolate and place the coated shortbread on the parchment lined tray. Sprinkle with crushed candy canes. Place in the refrigerator for at least an hour to allow the chocolate to harden. Store the finished cookies in an airtight container in the refrigerator for up to a week. Enjoy!
COOK'S NOTE: These cookies can also be made with Walkers' Mini Christmas Tree Shortbreads or Mini Shortbread Fingers. I especially loved the bite-size mini shortbreads.
