Step 1

Heat oven to 350°F. Line large cookie sheet with parchment paper; set aside.

Step 2

Place butter in bowl; beat 30 seconds at medium speed. Add flour and powdered sugar; beat at low speed until well mixed. Add 1/3 cup mini chocolate chips, 1 tablespoon crushed peppermint candy, vanilla and peppermint extract; continue beating until well mixed.

Step 3

Pat or roll dough into 8-inch circle on prepared cookie sheet. Score top of shortbread circle into 16 sections using large knife or ruler.

Step 4

Bake 14-18 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet. Cut shortbread through each score line, leaving shortbread in circle. Using edges of parchment, move shortbread circle to cooling rack. Cool completely.

Step 5

Combine 1/4 cup chocolate chips and shortening in bowl. Microwave 30-45 seconds until chips are melted. Stir until chocolate is smooth. Drizzle over shortbread; sprinkle with 1 tablespoon crushed peppermint candy.