Peppermint Crunch Biscotti


1/2 c.unsalted butter, softened
1 1/4 c. sugar
2 eggs
2 c. flour
1/2 c. unsweetened cocoa
1 t. baking powder
1/4 t. salt
1 10 oz. bag of Andes peppermint crunch chips (divided)
6 oz. of white chocolate (bar form, not chips), chopped
1/2 TBLS of vegetable shortening

Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter and sugar. Add the eggs and mix until incorporated.
In a medium bowl mix together flour, cocoa, baking powder and salt. Add to the butter mixture in 3 different additions and mix until incorporated. (Dough will be thick)
Using a wooden spoon, mix in 1 cup of the peppermint chips, saving the rest for garnish later on.
Form the dough into 2 long rolls (Approximately 12 inches long) and place on an ungreased cookie sheet. Push down on the logs to flatten slightly. Bake for approximately 30 minutes.
Remove from the oven and allow to cool on the cookie sheet for approximately 20 minutes. Using a long serrated knife, slice into 1 inch slices on the diagonal.
Place slices cut down back on the cookie sheet and bake for 8 minutes. Flip each cookie over onto the opposite cut side and bake for an additional 8 minutes. Remove from the oven and cool on a rack.
Prepare the glaze by placing the chopped white chocolate and vegetable shortening into a microwavable bowl and microwave on high for 30 second increments, stirring until smooth.
When cooled, dip an end of each cookie into the melted white chocolate and sprinkle reserved peppermint chips on the top. Drizzle white chocolate on the rest of the cookie and lay each cookie on waxed paper until dry. Makes approximately 24 cookies.