GRIND TSTE® Peppermint Leaf into powder with mortar and pestle or spice grinder. Mix with flour, salt and confectioners’ sugar.
BEAT butter, TSTE® Madagascar Pure Vanilla Extract, and food coloring with electric mixer until creamy. Add flour mixture and beat on low until a dough forms.
PLACE dough on a sheet of plastic wrap and ROLL into a log, about 2½ inches in diameter. Wrap log tightly in plastic wrap. Refrigerate 30 mins.
PREHEAT oven to 375°F.
SLICE log into ½-inch thick discs. Place discs 2 inches apart on cookie sheet lined with parchment paper.
BAKE until edges are just brown, 8-12 mins. Cool 5 mins then transfer to wire racks.
MELT chocolate chips and shortening in saucepan over very low heat, stirring often. Dip room-temperature cookies halfway in chocolate. Place on parchment paper. Sprinkle TSTE® Peppermint Patty Sugar onto chocolate. Cool completely.
Yield: 25-30 cookies
Total Time: 55 mins
Prep: 10 mins
Cook: 15 mins