Candy Cane Shortbread

I cannot believe it has taken me all the way up to day 13 before I shared a sweet treats with some peppermint. Christmas is the season of peppermint and candy canes so it is only fitting to make a cookie with candy canes in it. I look for any excuse to make shortbread and I love mixing things in my shortbread dough, or topping my shortbread cookies with something. With that in mind I decided to crush up some candy canes and mix them in the shortbread. Then I just had to top the baked cookies with white chocolate drizzle. Drizzling melted chocolate is a lot of fun. I imagine I am an artist, painting some abstract work of art. I dip my spatula in the melted chocolate and splatter it all over the cookie. FUN!

Candy Cane Shortbread

5 out of 5
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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

  • Using an electric mixer, cream together the butter and sugar.
  • Beat in the salt and flour until it is well combined and has an even consistency.
  • Mix in the crushed candy canes.
  • Roll the dough out on a floured surface to a 1/4 - 1/2 inch thickness. Cut cookies with 2 inch round cookie cutters.
  • Place on a baking sheet lined with parchment paper. Sprinkle with the 1 tbsp of sugar. Bake in a 325F oven for 12-15 minutes. The edges should just start getting brown.
  • Remove from the oven and place on a wire rack. Cool completely.
  • Melt the white chocolate and shortening. Drizzle on the cookies.
  • Store in an airtight container for 2 weeks or in the freezer for up to 3 months.

 

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6 comments

  • Trying to make these for a bake sale but can’t get the consistency right for rolling. What am I doing wrong? Help!

    • Reply
      • I thought too dry, but after I refrigerated it for an hour it was completely fine, I was just being impatient! They turned out great, thanks for the recipe 🙂

        • Reply

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