I can’t believe it’s taken me until Day 13 to share a peppermint treat. Peppermint and candy canes belong to the holidays, so it felt right to make shortbread with crushed candy canes folded into the dough and finished with a white chocolate drizzle. Shortbread is one of my favorite bases to play with — I love adding mix-ins or topping the cookies for extra flavor and texture. For these cookies I crushed candy canes and stirred them into the shortbread, then drizzled melted white chocolate over the cooled cookies. Drizzling chocolate always feels a bit artistic: I dip my spatula into the warm chocolate and fling thin ribbons across each cookie until they look like little abstract paintings. It’s fun and festive!
Candy Cane Shortbread
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 36
Ingredients
- 8 candy canes , crushed
- 1 cup unsalted butter , softened
- 1/2 cup white sugar
- 1/2 tsp salt
- 2 1/4 cups flour
- 1 tbsp white sugar
- 1/2 cup white chocolate chips or candy melts
- 2 tbsp vegetable shortening
Instructions
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Using an electric mixer, cream together the softened butter and 1/2 cup sugar until light and fluffy.
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Add the salt and flour, mixing until the dough is uniform and holds together.
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Fold in the crushed candy canes so they’re evenly distributed throughout the dough.
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On a floured surface, roll the dough to about 1/4 to 1/2 inch thickness. Use a 2-inch round cutter to cut cookies.
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Place cookies on a baking sheet lined with parchment. Sprinkle each cookie with the tablespoon of sugar. Bake at 325°F (160°C) for 12–15 minutes, until the edges just begin to brown.
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Remove from the oven and transfer to a wire rack to cool completely.
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Melt the white chocolate chips or candy melts with the shortening until smooth. Drizzle over the cooled cookies and let the chocolate set.
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Store cookies in an airtight container at room temperature for up to two weeks, or freeze for up to three months.
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Author: Steve Cylka
Course: Dessert