Hatch Chile Shortbread Cookies

I love pairing Hatch Chiles with Chocolate in a Sweet Dessert. I have many Savory recipes using Hatch Chiles, but I prefer the flavor of the Chiles with Chocolate.
I've created many Hatch Chile Cookie recipes and here's the latest.

Hatch Chile Shortbread Cookies:

3/4 C Butter, room temperature
1/2 C Confectioner's Sugar
1/2 tsp Salt
1 tsp Vanilla
1 3/4 C Flour
1/2 C diced Hatch Chile Peppers, divided
1 (2.7oz) disc of Taza Mexicano Chipotle Chile Chocolate, chopped.
1/4 C Heavy Cream

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Salt
Beat for 3 minutes, until creamy smooth.

Lower the speed and continue to beat while adding:
Flour, gradually
1/4 C Hatch Chiles
Beat until well incorporated.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Spread the dough onto a piece of parchment paper and top with another piece of parchment paper and using a rolling pin, roll the dough to 1/2" thick.

Cut out cookies with a 2" round cookie cutter.
Place the cookies on a sheet pan lined with parchment paper.
Refrigerate for 30 minutes.

Preheat the oven to 350 degrees.

Bake the cookies for 10 - 15 minutes. They should be golden brown around the edges.
Remove the pan and place on a rack to cool for 10 minutes.
Transfer the cookies to a rack and cool completely.

While the cookies are cooling, prepare the Chocolate.
In a double boiler:
Chocolate
Heavy Cream
Gently heat until completely combined and smooth.

When the cookies are cooled, frost the tops with the Chocolate and immediately sprinkle them with the remaining diced Hatch Chiles.

Allow cookies to sit at room temperature until the chocolate hardens.

Enjoy!
Peace in the Kitchen!