I’m bringing you another family favorite Christmas cookie recipe! These are part of our Christmas Eve cookie cannon, along with other must-haves like Mexican Wedding Cakes and Pistachio Cookies. The cute little sprigs of holly add a decorative touch to any cookie platter.
Surprisingly, they’re just butter crackers (such as Ritz) dipped in peppermint flavored chocolate. You can make them any time of the year without the decoration whenever you get a Thin Mint craving. (Another variation we like is spread with peanut butter, freeze, then dipped in unflavored chocolate for mock Tagalongs.)
With just 6 ingredients, the type of chocolate you use is important. I like the taste and melting consistency of Ghirardelli Melting Wafers myself. My mother prefers Merckens, but they are considerably pricey for my budget. If you use a lower quality chocolate you may need to add more shortening to achieve a smooth dip. As for the frosting, we just use the kind you buy in a squeeze tube, but you can certainly make your own or use up leftovers from that sugar cookie project. 🙂
- 12 ounces chocolate
- 1 to 4 teaspoons shortening
- 1/4 teaspoon peppermint oil
- Approximately 48 round butter crackers (Ritz)
- Green decorating frosting
- Cinnamon red hot candies
- Melt the chocolates and 1 teaspoon of shortening in a double-boiler, or in the microwave at 50% power, stirring every 30 seconds. Add additional shortening as needed to achieve a thin dipping consistency. Add the peppermint oil one drop at a time until desired strength of flavor is reached.
- Dip crackers in chocolate and place on parchment paper to set up.
- Using a leaf decorating tip (such as Wilton No. 68), frost 2 leaves on each cracker and top with a red hot candy.