Whisk together the first 5 ingredients in a medium bowl; set aside.

Beat butter at medium speed with an electric mixer until fluffy 3-4 minutes. Add in the powdered sugar a little at a time, beating well once it is all added together. Add in the extracts and mix again.  Mix in the dry ingredients on low and mix just until blended, don’t over mix.

Divide dough into 3 equal portions. Gently shape into round balls.

Place one portion between two pieces of waxed paper and gently press or roll the dough into a 6-7” circle. Place on a baking sheet a few inches from each other. Chill for 20 minutes to an hour until firm. Can be frozen overnight.

When ready to bake, line baking sheets with parchment paper and heat oven to 350 Deg F. 

Remove the dough discs from the freezer and place either one in the middle of a baking sheet if small, or two a few inches apart on a bigger baking sheet. You can score the discs into 8 sections now if you like. Sometimes the score lines disappear when baked. Bake for 14-15 minutes or until shortbread feels firm to the touch.

 As soon as you remove from the oven cut into 8 wedges with a sharp knife. Slide cookie wedges still on the parchment very carefully from baking sheets onto wire racks. Let shortbread cool completely on parchment on the wire racks. Then freeze for at least 20 minutes before dipping in chocolate. I set them all on a wax paper lined baking sheet then set in freezer. 

Melt white chocolate baking bars either in a glass bowl in the microwave in 30 second intervals or in a double boiler on the stove on over low heat. Carefully dip the wide end of the cookie wedge in the chocolate set on a wax paper lined cookie sheet, sprinkle with peppermint bits then freeze until set.  Store in freezer in airtight container or baggies.