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Shortbread Cookies with Candy Cane & Dark Chocolat Recipe


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     Shortbread Cookies with Candy Cane & Dark Chocolat

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   24

3/4 cup unsalted butter, softened
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup icing sugar
1/4 teaspoon salt
1/4 cup crushed candy canes
1/3 cup dark chocolate chips

In a large bowl, beat the butter until light and fluffy. In a separate medium bowl, whisk together the flour, cornstarch, icing sugar and salt. Add the dry ingredients to the butter in two additions, blending after each to combine into a soft dough. Stir in the candy cane. Refrigerate mixture for at least 30 minutes. Preheat oven to 300F. Roll cookies into 1 in. round balls and place on cookie sheets lined with parchment paper, a couple of inches apart. Note that the parchment paper is important I tried baking some on an ungreased cookie sheet and some on Silpat and both spread, but the ones I baked on parchment paper kept their shape. Use a fork to flatten each ball.
Bake for 15-20 minutes, until edges are light golden brown. Let cool on cookie sheet for 5 minutes before carefully transferring to a wire rack to finish cooling. Once cookies are cool, melt chocolate chips in a small bowl. Dip the edge of each cookie into the chocolate and set back on the wire rack, over a pan or parchment paper to catch any mess. Sprinkle crushed candy cane over the chocolate. Let chocolate harden before storing cookies in a container.

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