Candy Cane Shortbread

Shortbread

No need for sprinkles. These holiday favourites feature crushed candy canes. Perfect for gift giving.

  • Total Preparation Time: 35 minutes

Makes about 24 cookies

Rating: 2.5 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/3 cup75 mLGranulated Sugar
1/4 tsp1 mLPeppermint Extract, optional
1 3/4 cups425 mLAll Purpose Flour
1/4 cup50 mLCornstarch Or Rice Flour
3/4 cup175 mLCandy Canes, chopped
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Instructions:

  1. Preheat oven to 350F (180C).
  2. Using electric mixer, beat butter with sugar until light and fluffy. Beat in peppermint extract, if using. Using wooden spoon, gradually stir in flour and rice flour. Transfer dough to floured work surface. Dusting dough lightly with flour to prevent sticking, roll out dough to ¼ -inch (5 mm) thickness. Cut out 2-inch (5 cm) rounds, re-rolling scraps once. Transfer to parchment paper lined cookie sheets. Sprinkle surface of each cookie with chopped candy canes. Refrigerate for 15 minutes.
  3. Bake in centre of oven for about 15 minutes or until firm to the touch and candy has melted. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
1/3 cup75 mLGranulated Sugar
1/4 tsp1 mLPeppermint Extract, optional
1 3/4 cups425 mLAll Purpose Flour
1/4 cup50 mLCornstarch Or Rice Flour
3/4 cup175 mLCandy Canes, chopped
Add to Shopping List

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