Candy Cane Shortbread

Prep Time:

20m

Bake/Cook Time:

40m

Yield:

36-48 bars depending on size

Are you looking for a quick and easy-yet-festive treat to make for those holiday cookie plates? This Candy Cane Shortbread is the recipe you’re looking for. It takes less than 10 minutes of hands-on time before baking, and then another 10 minutes to drizzle on the chocolate and crushed peppermint. This cookie is rich and buttery, and it pairs perfectly with the sweet chocolate and cool peppermint bits.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 cups unsalted butter, softened
1 cup Dixie Crystals Extra Fine Granulated Sugar
4 cups all-purpose flour*
9 ounces high quality dark chocolate, melted
1/4 cup crushed candy canes or peppermint candies

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 325ºF. Line a 9 X 13-inch baking pan with parchment paper.
Using a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy.
Mix in flour until mixture forms into large clumps that stick together.
Press dough into prepared baking dish. Place another piece of parchment paper over top, and use your hands to smooth dough into an even layer.
Remove top layer of parchment paper and bake cookie bars for 40 minutes or until edges and top are are lightly golden brown.
Remove from oven and allow cookies to cool for about 5 minutes. Use a sharp knife to cut bars, and allow them to cool completely in pan.
Once cooled, remove from pan before decorating.
Drizzle with melted chocolate and sprinkle with candy cane pieces. Let chocolate cool and harden before serving.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ashton Swank @KeatsEats.

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