Whipped Candy Cane Shortbread

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: cookies

Calories: 74kcal

Author: Lord Byron's Kitchen

Christmastime is rushed and hurried; not everyone has time for rolling pins and chilling dough. With this Whipped Candy Cane Shortbread recipe, you can have shortbread cookies ready to eat in less than 30 minutes! And with all of that peppermint flavour, these cookies are sure to be a crowd favourite!

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Ingredients

1 cup butter, softened (salted or unsalted will work fine!)
1/4 cup corn starch
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar (plus more for flattening the cookie before baking)
1 teaspoon peppermint extract
1/2 cup crushed candy canes

Instructions

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the butter to a bowl and using a hand-held mixer, whip until light and fluffy - about 3 minutes.
Add the flour, corn starch, confectioner's sugar, and peppermint extract. Blend together until fully incorporated - about 2 minutes.
Next, add in half of the crushed candy canes and fold them well into the cookie dough.
Portion about 1 tablespoon of the dough (I used a small ice-cream type scoop to get even amounts of dough for each cookie.)
Set the mounds onto the prepared baking sheets, leaving a good 2 inches of space between each.
Next, dip a fork into a small bowl of confectioner's sugar. This will keep the dough from sticking to the fork. Use the fork to push down onto the ball to flatten the ball to 1/2 inch or so.
Top the cookies with a generous sprinkling of the remaining crushed candy canes.
Bake for 18 minutes. Remove from oven. Allow to cool for 2 minutes on the baking sheet before transferring to a wire rack to continue cooling.

Nutrition