Chocolate Peppermint Shortbread Cookies

It's that baking time of year and this recipe arrived in my email yesterday afternoon.  It sounded so good I promptly tried it yesterday evening.  This comes from Land O'Lakes.

Cookie:

3/4 c. butter, softened

1/2 c. powdered sugar

1/4 tsp. peppermint extract

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

1 1/2 c. flour

1 c. mini semi-sweet chocolate chips

Frosting:

1 c. powdered sugar

2 tbsp. butter, softened

1 tbsp. milk

1/4 tsp. peppermint extract

green food coloring

Drizzle:

1/2 c. semi-sweet chocolate chips

1/2 tsp. shortening

Heat oven to 375F.  Combine all cookie ingredients except flour and chocolate chips in a large bowl.  Beat at medium speed until creamy.  Reduce speed to low.  Add flour; beat until mixture forms a dough.  Stir in chocolate chips by hand.  Shape dough into 1 inch balls.  Place 2 inches apart onto ungreased cookie sheets.  Flatten each ball to 1 1/2 inch circles.  Bake for 5-7 minutes or until set - DO NOT OVERBAKE!  Let stand 2 minutes; remove from cookie sheets.  Cool completely on wire rack.  Combine all frosting ingredients in a small bowl.  Beat at low speed until smooth.  Frost cooled cookies.  Place cookies on waxed paper.  Place drizzle ingredients in a small microwave safe bowl.  Microwave on high stirring every 30 seconds, until smooth.  Drizzle thin lines of chocolate over frosting with teaspoon.  Let stand until chocolate is set, at least 30 minutes (if you can, we didn't make it that long).