Candy Cane Shortbread Cookies
These Candy Cane Shortbread Cookies are comprised of a buttery, melt-in-your-mouth cookie base with real crushed candy cane inside and on top for just the right amount of peppermint flavor and crunch.
Equipment
- Cookie Scoop (optional)
- Reusable Baking Mat (optional)
Ingredients
- 4 tablespoons candy cane, finely crushed 4 tbsp usually is 4 to 6 candy canes
- ½ cup unsalted butter, softened ½ cup usually = 1 stick
- ½ cup powdered (confectioner's) sugar, tightly packed
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 large egg yolk
- 1 tablespoon vanilla extract
Instructions
- Crush 4 to 6 candy canes to yield 4 tablespoons of crushed candy cane bits and set aside.4 tablespoons candy cane, finely crushed
- In a large mixing bowl, use a hand mixer on medium speed to combine softened butter and powdered sugar.½ cup unsalted butter, softened, ½ cup powdered (confectioner's) sugar, tightly packed
- Add the flour and salt and combine with your hand mixer on medium speed.1 cup all-purpose flour, ¼ teaspoon salt
- Add the egg yolk and vanilla extract and combine with your hand mixer on low (see notes below for how to separate an egg).1 large egg yolk, 1 tablespoon vanilla extract
- Fold in 2 tablespoons of crushed candy cane, reserving the other two tablespoons for on top.
- Use a large cookie scoop or wet hands to form your dough into 8 round cookies, dunking them in the remaining crushed candy cane to coat the top.
- Place your cookie dough balls on a lined baking sheet or reusable mat, leaving at least an inch of space in between each cookie.
- Place the cookie sheet with your cookie dough in the refrigerator to set for 2 hours and preheat your oven 325°F.
- Bake for 14-16 minutes and allow to cool before enjoying. Some of the candy cane bits will melt. If you have some melted candy cane oozing off the sides of the cookies, use a spoon to press them back into the cookies while they're still hot.
Notes
- * Separate your yolk from your egg by cracking your eggshell in half over a bowl and transferring the egg yolk back and forth between either half of the shell, allowing the egg white to fall into the bowl.
- Cookie monsters are always happy at my house with this delicious selection of my best cookie recipes to choose from! Nom nom nom!