Another yummy holiday recipe

Shortbread Mint Cookies!

For the shortbread:
2 cups all purpose flour
1/4 teaspoon salt
1 cup butter, softened
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
For the mint icing:
2 cups confectioners sugar
1 teaspoon mint extract
4 tablespoons milk
For the glaze:
4 ounces semi-sweet chocolate
2 ounces white chocolate

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1. In a bowl, whisk together the flour and salt. Set aside. In a mixer, cream the butter and confectioners sugar. Add vanilla. Slowly add the flour mixture until well combined.
2. Chill in the refrigerator for about 1 hour.
3. Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Using your choice of cookie cutter, cut the cookies and place on a cookie sheet lined with parchment paper. Chill for an additional 10 minutes. Bake at 400 degrees for about 10-12 minutes or until lightly golden. Cool completely on a cooling rack.
4. In a small bowl, mix the confectioners’ sugar, mint extract and milk until smooth. Add more milk or sugar, if needed, to make a frosting like consistency. Spread on cooled cookies and top with another cookie to make a sandwich. Chill in the refrigerator for about 15 minutes, or until icing is set.
5. Melt the chocolate in the microwave or over a double broiler and stir until smooth. Dip the tops of the cookie sandwiches into the chocolate and let stand on the cooling rack. Set in the refrigerator to let the chocolate harden.