candy cane shortbread

★★★★★ 1
a recipe by
Susan Sanders
Huntington Beach, CA

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!

★★★★★ 1
serves Makes 2 dozen
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For candy cane shortbread

  • 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

How To Make candy cane shortbread

  • 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.

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