Kue Roti Pendek Celup Peppermint Coklat

Instructions

1. Preheat oven to 325 degrees Fahrenheit. Line a 12 x 16 x 1-inch baking sheet with Reynolds Parchment Paper, leaving a 1-inch overhang on either side so the smart grid is visible.
2. Add 1 pound softened unsalted butter, 1 cup granulated sugar, and 1 teaspoon salt to a large mixing bowl and beat with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy.
3. Add 4 ½ cups all-purpose flour one cup at a time to the butter mixture, beating just until all of the flour is absorbed and combined. Scrape down the sides and bottom of the bowl as needed.
4. Press the dough evenly into the prepared baking sheet. You can use a rolling pin or a glass to roll over the top to smooth it. Bake it in the center rack of the oven for 25 minutes.
5. While the cookies are still warm, use the parchment paper grids as a guide to cut the cookies into 1x3-inch pieces. Allow them to cool completely in the pan before removing them.
6. Carefully crush 3 peppermint candy canes into small pieces and set aside until needed.
7. Add 12 ounces semi-sweet chocolate chips to a small bowl and heat them in the microwave in 30-second increments, stirring between each increment, until the chocolate is fully melted.
8. Dip one end of each cookie into the melted chocolate before laying it on parchment paper and sprinkling it with the crushed peppermint. Repeat with the remaining cookies. Let them sit until the chocolate has fully hardened before serving.