Candy Cane Shortbread
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- 2 stick
- 1/3 c
- 2 1/2 c
- all-purpose flour
- 12 oz
- white chocolate chips
- 1 c
- crushed candy canes or peppermint candies
1Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add flour, beating just until blended.
2Divide dough into 3 equal portions. Place 1 portion of dough on an ungreased cookie sheet; roll into a 6" circle. Score dough into 8 triangles. Repeat procedure with remaining 2 portions of dough.
3Bake at 325 degrees for 25 minutes or until barely golden. Cool on cookie sheets 5 minutes. Remove from cookie sheets, and cool completely on wire racks. Working very carefully, separate disks into wedges. (Shortbread is very fragile. Be gentle so tips remain intact.)
4Melt chips in top of double boiler over hot water (or use a glass bowl over a pan of water. Just don't let the water touch the bottom of the bowl.) Remove from heat. Carefully dip wide edges of shortbread in melted chocolate; place shortbread on wax paper. Sprinkle crushed candy over coated edges. Let stand until chocolate is hardened.