Candy Cane Shortbread Recipe

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Candy Cane Shortbread

Susan Sanders

By
@HerMomminess

This is a great recipe for Christmas, but you could also change the candies for other holidays, such as using green-tinted chocolate and green starlite mints for St. Patrick's Day. Or just use your imagination!


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Serves:

Makes 2 dozen

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 stick
butter
1/3 c
sugar
2 1/2 c
all-purpose flour
12 oz
white chocolate chips
1 c
crushed candy canes or peppermint candies

Directions Step-By-Step

1
Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add flour, beating just until blended.
2
Divide 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.
3
Bake 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.)
4
Melt 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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American