November 24th, 2013
Recipe Developed by Paula Bowman
Preheat oven to 325°F. Line 2 rimmed sheet pans with parchment paper or silicone baking mats and set aside.
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.
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.
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.
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.