Filed Under: bake, Dessert, north-american, spicesherbs, Under 20 Mins

Candy Cane Shortbread

Using our Classic Shortbread recipe and crushed candy canes, these cookies are Christmas ready in no time. For other variations, click here .

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April 8th, 2012

Recipe Developed by Paula Bowman

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Servings
36
Prep Time
15 minutes
Cook Time
70 minutes
Ingredients
  • 1 Cup (2 sticks) unsalted butter, room temperature
  • 1/2 Cups granulated sugar
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoons pure vanilla extract
  • 2 Cups all-purpose flour, plus more for rolling, if desired
  • 1/4 Cups finely crushed candy cane
    • Directions
  • 1.

    Preheat oven to 325Fº. Line 2 rimmed sheet pans with parchment paper or silicone baking mats and set aside.

  • 2.

    In a large bowl, using an electric mixer, cream butter, sugar, salt and vanilla together until pale and fluffy, about 2 minutes. Turn mixer off, add flour all at once and mix on low speed until dough is soft and starts to come together.

  • 3.

    Add-in 2-tablespoons crushed candy cane to end of step 2 and mix well. Divide dough in two and transfer each half to a sheet of parchment or wax paper.

  • 4.

    Shape each half into a log about 10-inches long. Roll outside of logs in remaining 2-tablespoons crushed candy cane and wrap tightly in plastic wrap. Chill for 30 minutes.

  • 5.

    Cut logs into 1/4-inch thick rounds and arrange on prepared pans, Bake until pale golden brown, about 20-23 minutes. Transfer to wire rack and cool.

    • Candy Cane Shortbread
    Photo Credit: Carlo Mendoza
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