Description
Crisp and buttery shortbread cookies with a festive candy cane swirl.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup crushed candy canes
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half.
- Color one half of the dough with red food coloring.
- Roll out each half of the dough into a rectangle.
- Stack the red dough on top of the white dough.
- Roll the stacked dough into a log.
- Wrap the log in plastic wrap and chill for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Slice the chilled dough into 1/4-inch thick rounds.
- Place the rounds on a baking sheet lined with parchment paper.
- Sprinkle the tops with crushed candy canes.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger candy cane flavor, you can add a drop of peppermint extract to the dough.
- Store cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American