• Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

Peppermint Shortbread Cookies

• In the bowl of an electric stand mixer using the paddle attachment, beat the butter on med-high speed until smooth and creamy (about 1 minute). Scrape down the bottom and sides of the bowl.
• Add the powdered sugar, vanilla extract, and peppermint extract and mix on low speed until combined. Scrape the sides and bottom of the bowl again. Add the flour and salt, mixing on low speed until crumbly. Then mix in the crushed candy cane pieces and milk, mixing just until combined.
• Lightly flour a clean, flat surface and place the shortbread dough on it (the dough will be slightly crumbly). Knead the dough against the surface a few times using your hands until the dough is firm and solid. Roll the dough out with a lightly floured rolling pin to ¼ inch thickness. Use a round cookie cutter (mine was 2.5 inches in diameter) or whatever shape you like and place the cookies on the prepared baking sheet (about 2 inches apart).
• Bake the cookies for 8-10 minutes, or just until the edges have turned lightly brown (the cookies should look pretty pale in color) and allow them to cool on the baking sheet for 10 minutes before transferring them over to a wire rack.

Chocolate Drizzle

• Melt ⅓ cup of chocolate chips in a microwaveable-safe bowl in 20 second intervals, mixing with a spoon each time, until melted and smooth. Add another ⅓ cup of chocolate chips to the melted chocolate and mix until smooth. Place the chocolate in a sandwich bag, cutting a small hole in the corner, and drizzle over the cooled cookies.
• Keep any leftover cookies in an airtight container on the counter for up to 7 days.