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Servings

Prep Time

Cook Time

Ingredients

• 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

Directions

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.