Candy Cane Shortbread cookies
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
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