Filed Under: Baking, Cookies, Holiday, holiday guide 2014

Candy Cane Shortbread

Using our Classic Shortbread recipe and crushed candy canes, these cookies are Christmas-ready in no time.

November 24th, 2013

Recipe Developed by Paula Bowman

Prep Time
15 minutes
Cook Time
70 minutes
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cups granulated sugar
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour, plus more for rolling, if desired
  • 1/4 cups finely crushed candy cane
  1. Preheat oven to 325°F. Line 2 rimmed sheet pans with parchment paper or silicone baking mats and set aside.

  2. In a large bowl, using an electric mixer, cream butter, sugar, salt and vanilla together until pale and fluffy, about 2 minutes. Turn mixer off, add flour all at once and mix on low speed until dough is soft and starts to come together.

  3. Add-in 2-tablespoons crushed candy cane to end of step 2 and mix well. Divide dough in two and transfer each half to a sheet of parchment or wax paper.

  4. Shape each half into a log about 10-inches long. Roll outside of logs in remaining 2-tablespoons crushed candy cane and wrap tightly in plastic wrap. Chill for 30 minutes.

  5. Cut logs into 1/2-inch thick rounds and arrange on prepared pans, Bake until pale golden brown, about 20-23 minutes. Transfer to wire rack and cool.

Candy Cane Shortbread
Photo Credit: Carlo Mendoza

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