Today I am not only writing about a very special recipe, but am entering this recipe in the Creative Holiday Recipe Contest by Confessions of a Cookbook Queen and Cookies and Cups! Have you ever thought of putting a candy cane in a cookie? I have. The thing is though, is that they melt all over the place. But, encasing it with cookie dough encloses the candy cane, so that when it cools, its crunchy and whole again. And that’s what I did with these cookies.
To make the ultimate candy cane cookie, first I covered the candy cane in dark chocolate. Then, I covered that in shortbread dough and baked it. Then, I covered that in white chocolate, and finally drizzled it with more dark chocolate and sprinkled some candy cane pieces on top. All of this resulted in a wonderful combination of textures, tastes, and one festive looking cookie.
The candy cane is crunchy, minty, with the dark chocolate adding depth and richness. Then, there’s some not-too-sweet shortbread, with it’s irresistible slightly crumbly melt-in-your-mouth texture. The addition of white chocolate balances out the dark chocolate and shortbread, adding just the right amount of sweetness along with the candy cane. You absolutely can’t miss out on this one!! Plus, it’s my own recipe…now you have to make it, right? 😉
Candy Cane Shortbread Cookies
11 candy canes, + 1, crushed for garnish
3 oz unsweetened or semi-sweet chocolate
1 cup butter, softened
5 tbsp sugar
2 1/2 cups flour
1/4 tsp salt
1/2 tsp vanilla
12 oz white chocolate or vanilla candy coating, melted
1 oz unsweetened or semi-sweet chocolate, melted
Preheat oven to 350F. Line a baking sheet with parchment paper.
Coat candy canes with dark chocolate, place in freezer. Combine butter, sugar, and vanilla in mixer just until combined. Combine flour and salt; stir into butter mixture just until combined. Divide dough into 11 equal pieces. Remove one candy cane from freezer (to keep chocolate from melting), cover with shortbread dough portion. Place on prepared baking sheet. Repeat with the rest of candy canes; bake for 16-20 min. until lightly browned. Transfer cookies to wire rack and cool. Spread cookies with white chocolate to cover surface. Pour unsweetened chocolate into zip-top back, snip small hole out of corner. Drizzle on top of cookies, sprinkle with crushed candy canes. Let chocolate set.
Yield: 11 cookies