I made a double batch of Christmas Shortbread Cookies to bring to two different events! The batches were a mix of plain shortbread, shortbread with semisweet chocolate, as well as shortbread with semisweet chocolate and candy cane sprinkles!
Original recipe’s from Joy of Baking, although I doubled everything to make 68 shortbread cookies, and since I didn’t have enough powdered sugar, I just used granulated sugar. Most shortbread cookie recipes need powdered sugar for the texture, but honestly, I find granulated sugar just as tasty.
- 4 cups flour
- 1/2 teaspoon salt
- 2 cups unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup semisweet chocolate
- 4 crushed candy canes
Directions for Cookies
- In a medium bowl, whisk the flour and salt together.
- In your mixer, cream the butter and sugar until smooth for about 1 minute.
- Add the vanilla, and mix.
- Stir in the flour gently.
- Flatten the dough into a disk, wrap it in saran wrap, and place it into the fridge to chill for an hour.
- On a floured surface, roll out the dough, about a quarter of an inch thick. Cut out cookie shapes.
- Place the cookies onto a lined baking tray, and leave it in your fridge for 15 minutes.
- Preheat the oven to 350. Bake for about 8-10 minutes and cool them on a wire rack.
Directions for Topping
- Melt the semi-sweet chocolate on low heat.
- Place candy canes into a ziplock bag and crush them using the back of a spoon.
- Once the cookies have cooked, dip half of the cookie into the semi-sweet chocolate, and use a spoon to sprinkle crushed candy cane onto the cookies.
- Place on a baking sheet to let the chocolate set and cook.