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Candy Cane Shortbread cookies

Categories: Baked GoodsDessertsHoliday
Contributed by: LizandScott

2 sticks unsalted butter
1/4 cup sugar
1/4 cup crushed (almost to a powder) candy canes
1 tsp vanilla
2 cups flour
1/4 cup corn starch

royal icing for decorating (see below)

Cream the butter , sugar, candy canes, and vanilla until light and fluffy. Gradually add in the flour and corn starch.

Turn mixture out onto a piece of parchment paper and wrap up into a flat disc. Refridgerate for about 15-20 minutes.

Preheat oven to 300 (yes 300) degrees.

Take dough out of refridgerator, break off pieces and form into 1 inch balls. Place dough balls on a parchment lined baking sheet and flatten each one with the bottom of a cup (dip the cup in sugar to prevent sticking.)

Bake cookies for 25-30 minutes until lightly browned.

Cool cookies completely on a wire rack.

Ice cookies with royal icing (1 cup powdered sugar, 2 tbsp milk or water, 1/2 tsp vanilla mixed until smooth - adding more liquid if needed) and sprinkle with a little more candy cane dust.
Liz - mommy to blessing from Korea