Tag Archives: shortbread

White Chocolate Candy Cane Shortbread

White Chocolate Candy Cane Shortbread @ NancyC

I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these bars a little more moist and chewy than your typical shortbread and they are very rich and buttery! Crushed candy canes are mixed into the batter and sprinkled on top. Also on top is a generous drizzle of melted snowy white chocolate. A very Christmasy cookie bar indeed!


Makes a 9 x 13″ pan

  • 2 cups (4 sticks) butter, softened (you can use salted or unsalted butter)
  • 1 cup granulated sugar
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 1/2 teaspoons peppermint extract
  • 4 cups all-purpose unbleached flour
  • 3/4 cup crushed candy canes (measure after crushing them)

White Chocolate Drizzle and Candy Cane Topping

  • 1 cup white chocolate chips
  • 1/2 Tablespoon coconut oil
  • 1/3 cup crushed candy canes (measure after crushing them)

Preheat oven to 325˚F. Line a  9 x 13″ baking pan with parchment paper (let paper edges extend up sides of pan so you can lift out when the shortbread is done baking).

In large bowl, cream butter and sugar until light and fluffy. Blend in the salt and peppermint extract, then gradually add in the flour, one cup at a time (dough will be thick).

Mix in the crushed candy canes, incorporating evenly into the dough. Then press cookie dough evenly into your parchment-lined pan.

Bake 30 minutes or until edges are lightly browned. Cool completely in pan.

After bars have cooled, top with the White Chocolate Drizzle. To make drizzle, melt white chocolate chips and coconut oil by heating in microwave for 30 to 45 seconds. Stop and stir, then heat another 15 seconds, stir, and repeat if needed until chocolate is melted and mixture is smooth. Drizzle melted chocolate over the entire pan of shortbread–the ingredients make enough for you to do a heavy drizzle, but if you just want a light drizzle, you’ll have extra melted chocolate left over (you can dip some marshmallows or strawberries in it for a quick sweet treat!). Sprinkle crushed candy canes evenly over the shortbread and the white chocolate drizzle.

Let the white chocolate drizzle set, then lift the shortbread out of the pan with the parchment paper edges. Place on cutting board and cut into bars or squares.

White Chocolate Candy Cane Shortbread @ NancyC

These shortbread bars make a nice rich Christmasy snack or dessert. You can’t go wrong with candy canes at Christmas time! What kind of candy cane treats do you like to make?

Linked to Cookie Plan Monday,  Show and ShareWow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Full Plate Thursday, Create It Thursday.



Chocolate Chip Shortbread Squares


I like making shortbread during the winter season. It has a longer baking time than most cookies, so it’s perfect to make when the weather is cooler. It’s also very easy to make, which is another plus during the busy holiday season. This recipe just has 5 simple ingredients and you don’t even have to grease the pan! And these cookie bars are baked in a 10×15″ baking pan, which means you get a lot of yummy shortbread for very little effort.

I adapted this recipe from Taste of Home and decided to try adding some mini semi-sweet chocolate chips to the batter. And I discovered that it’s great with the chocolate chips! As my friend Ann said, you can never go wrong adding chocolate chips to a recipe! 🙂 Be sure to use the mini semi-sweet chips–the regular-sized ones will be too big for these thinner cookies. You can cut the cookies into larger squares or smaller narrow bars–I’ve done both. The cookies are very rich, buttery, and chocolatey, so you may prefer cutting them in a smaller size. They’re great with tea or coffee…hope you have time to try these out!

CHOCOLATE CHIP SHORTBREAD SQUARES by NancyCreative, adapted from Taste of Home

Makes a 10×15″ pan of shortbread

  • 2 cups butter (4 sticks), softened
  • 1 cup confectioners’ sugar, sifted (sifting the sugar gives the cookie a really smooth texture; I didn’t sift mine, so I had some tiny bumps, but they’re hardly noticeable)
  • 3 1/2 cups all-purpose flour (I used unbleached flour)
  • 1/2 cup cornstarch
  • 1 cup mini semi-sweet chocolate chips

Preheat oven to 325˚F. In large bowl, cream softened butter and confectioners’ sugar until light and fluffy; set aside.

In another bowl, combine flour and cornstarch; gradually add this mixture to the creamed butter/sugar mixture, blending well. Add the mini chocolate chips to the batter, blending well, so the chips are evenly distributed in batter.

Pat cookie dough evenly into an ungreased 10×15″ baking pan (also called a jelly roll pan). Pierce dough several times with a fork. Bake at 325˚F  for 40 to 45 minutes or until lightly browned (I baked mine for 41 minutes). Let cool about 10-15 minutes and cut into bars or squares while still warm (don’t let these cool completely before cutting; they will be harder to cut). If you cut these into smaller bars, you can get as many as 6 dozen.


Shortbread is one of my favorite kinds of cookies! What’s your favorite?

Linked to Foodie Friday.