Over the next few weeks we’re excited to share some of our most treasured family recipes with you. All of these foods bring with them a lot of special memories and traditions. First up is shortbread!
I’ve always had a special place in my heart for shortbread. I mean how can you go wrong with sugar, butter, and flour? I’ve been a bit of a shortbread snob for as long as I can remember and I can tell you I would take whipped shortbread over the biscuit type any day. The recipe I’m making today is one that my mom has been making for years however, I’ve tweaked the recipe a little since learning it and I’ve made it my own.
We hope you enjoy the first of our family recipes: Candy Cane Shortbread!
- 1 1/2 cups All-purpose flour
- 3/4 cup Powdered sugar
- 1/4 cup Corn starch
- 1 cup Butter, unsalted and cool*
- 2-3 Candy canes, crushed
- Preheat your oven to 350F
- Prepare a baking sheet with parchment paper or other non-stick liner, set aside.
- Combine dry ingredients in a large mixing bowl.
- Cube your butter, add to dry ingredients, and use a fork to combine. It should become 'pebbly.'
- Use your hands to quickly bring the ingredients together to form a dough.
- Using your hands scoop up some dough and roll into 1 inch balls.
- Place balls on your baking sheet leaving about 2 inches of space around them. You will probably need to use 2 baking sheets.
- Use a fork to press down the balls, add about 1/2 tsp of crushed candy cane, and press again with your fork.
- Bake for 10-12 minutes or until slightly brown underneath.
- *Don't let your butter come completely to room temperature before you use it or it will result in cookies that completely flatten out.
- *When forming the dough and the balls, work quickly. The heat from your hands can melt the butter.
- *If you're only using one baking sheet to bake 2 batches of cookies make sure the sheet cools completely between batches!