Shortbread Cookies, Christmas-fied

Yes, I am using more crushed up candy cane in my cookies, and no, I will not apologize; it is DELICIOUS!

Makes about 2 dozen cookies.

Ingredients

1 cup flour

1/4 tsp. salt

1/2 cup butter, softened

1/4 cup granulated sugar

1/4 cup icing sugar

Several candy canes, crushed

1/2 to 3/4 cup chocolate chips

Directions

Preheat the oven to 300 degrees Fahrenheit.

Whisk the flour and salt together in a small bowl.

In a large bowl, cream the butter and sugars together until light and fluffy, 2 or 3 minutes on medium to high speed with your electric mixer. Add the flour/salt mixture and beat at medium speed until combined.

Empty the dough into a small pan - I'm not sure of the dimensions in the one I used, but it can be seen in the picture below! A 8x8 or 9x9 works. If you double the recipe, you can use a cookie sheet. Press the dough into the pan, and use a fork to poke several holes in it. Place pan in the preheated oven for 20-30 minutes.

While your shortbread is baking, crush several candy canes. You want the pieces small enough that people aren't breaking their teeth on the cookies (see an example of size in the picture below). I had the candy canes in a plastic zipper bag and used the flat side of a meat tenderizer. I remember Mom banging a heavy cast iron frying pan down on the counter to crush them! Whatever works best for you or lets the most stress out!

When the shortbread is done and the edges are turning a lovely golden brown, sprinkle the 1/2 cup or so of chocolate chips evenly over the cookies (or cookie, at this point).

Put the pan back in the oven for a bit, just until the chocolate starts to melt. Using the flat side of a teaspoon (or a spatula), spread the chocolate over the shortbread. Sprinkle the candy cane on top of the melted chocolate. While the shortbread is still warm, cut into cookies. I got about 2 dozen out of this recipe.

My mom used to make some like this every Christmas, and when I asked my little brother (26 - not that little), who won't be able to make it home for Christmas :'(, what cookies he wanted me to send up to him, these are the ones he requested. I hope they make him feel a little more cozy and full of Christmas spirit while he's away from his family this year!

Candy Cane Icebox Cookies

I used the basic vanilla icebox cookie recipe from America's Test Kitchen Family Baking Book, but I made several edits to suit the holiday season!
 

Ingredients

 2 1/4 cups flour
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
1/2 cup icing sugar
2 egg yolks
1 3/4 tsp vanilla
1/4 tsp peppermint extract
1/3 cup peppermint chocolate chips, chopped
1/4 cup crushed candy cane
 

Directions

Whisk the flour and salt together in a medium bowl, set aside. In a large bowl, beat the butter and sugars together on medium-high speed until light and fluffy, approximately 3-5 minutes. Beat in the egg yolks, vanilla, and peppermint extract until combined. Reduce the mixer speed to low and slowly add the flour mixture until evenly incorporated. If you're using a Kitchen Aid mixer, reduce speed to 'Stir', and blend in the peppermint chocolate chips and candy cane. If not, ask for one for Christmas, and use a wooden spoon to stir manually.
 
Divide the dough in half, and roll each portion into a log approximately 8-10 inches long and 2 inches in diameter. Cover in saran wrap and chill for at least 2 hours.
 

 

 

After the dough has chilled, preheat the oven to 325 degrees Fahrenheit, and line two cookie sheets with parchment paper.

Shape the log of cookie dough as well as you can, but don't worry if it isn't shaped perfectly. Slice the dough into cookies 1/8 to 1/4 inch thick (decide on a thickness, and try to keep it consistent - you want the cookies to bake evenly). Shape the cookies into a round-ish shape, and place them on the prepared cookie sheets, and bake for around 12 minutes; the edges should just be starting to turn brown.

After you take the cookies out of the oven, leave them on the sheet for about 3 minutes before transferring to a wire rack to cool.

Enjoy, and try not to eat them all yourself!!