Candy Cane Shortbread Recipe

How to make it

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• Beat butter until almost white.
• Add sugar and peppermint extract and beat until fluffy.
• In another bowl, stir together all-purpose and rice flours.
• Add to butter mixture in 3 additions and stir to combine well.
• Stir in crushed candy canes.
• Preheat oven to 275ºF
• Gather dough together and divide into 4 discs.
• Roll each disc between 2 pieces of waxed or parchment paper to a generous 1/4-inch thickness.
• Cut out cookies using 3-inch round cookie cutter (or whatever shape you prefer) and place on parchment-paper-lined baking sheet.
• Freeze for 15 minutes or until firm.
• Repeat with remaining dough, re-rolling scraps.
• Bake 1 tray at a time on center rack of the oven for about 30 minutes or until firm to the touch.
• Let cool in pan on rack for 5 minutes.
• Remove cookies to cooling rack and let cool completely.
• Tip
• There are a couple of ways to crush your candy canes. For this recipe it is best to use a food processor on pulse to get crushed pieces that have some fine powder and smaller pieces throughout. Or, place candy canes in a plastic storage bag, and gently break with a small hammer ot meat tenderizer.