CANDY CANE SHORTBREAD BARS
I created these bars for my daughter, who loves peppermint. The buttery shortbread texture just melts in your mouth. It's a hit wherever I take it. -Susan Ciuffreda, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan., Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack., In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set., Lifting with parchment, remove shortbread from pan. Cut into bars.
Nutrition Facts : Calories 265 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
WHIPPED SHORTBREAD
These whipped shortbread Christmas cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. -Jane Ficiur, Bow Island, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 87 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CANDY CANE SHORTBREAD
If you love shortbread cookies, you will love this peppermint variation. Crushed candy canes are spread on top of the uncooked dough. This recipe comes from Food Network's Robert Irvine's new cookbook. I have not yet made this recipe but plan to at Christmastime; so I am posting it here so I will be sure to find it! Preparation time is an estimate.
Provided by Lorraine of AZ
Categories Dessert
Time 55m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. Butter a 7x11-inch glass baking dish.
- Sift flour and cornstarch together in a bowl.
- Place butter in mixing bowl. Add the salt and mix well. Then add granulated sugar to butter and mix to just combine. Add flour mixture and mix just till a smooth dough forms. This may be done with a mixer or in the food processor.
- Pat dough evenly into prepared baking dish. Dough should be no more than 2/3-inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle should remain light.
- Meanwhile, combine the powdered sugar and crushed candy canes.
- Remove the baked dough from the oven and place on a rack. Sprinkle the shortbread with the candy cane mixture. When the baked dough has cooled a bit but is still warm to the touch, use a long knife to cut into 1-inch squares; 7 cuts lengthwise and 11 across. Cool thoroughly before removing from dish.
Nutrition Facts : Calories 553.8, Fat 34.9, SaturatedFat 21.9, Cholesterol 91.5, Sodium 200.2, Carbohydrate 57, Fiber 1.1, Sugar 19.5, Protein 4.2
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