Candy cane-dipped chocolate shortbreadStephanie Eddy
White chocolate and crushed candy canes give this rich and chocolatey shortbread a holiday twist.
Servings: Approx. 1 1/2 dozen, depending on the cookie size
Ready Time: 3 hours (includes cooling and setting times)
Candy cane-dipped chocolate shortbread
1 cup (227 g) unsalted butter
1 cup (110 g) icing sugar
1 tsp instant coffee crystals
1 tsp vanilla
1/4 rounded tsp salt
2 cups (300 g) flour
1/2 cup cocoa powder
1 1/2 cups white chocolate chips
5-6 candy canes
Method
In the bowl of a mixer, cream the butter and sugar until light and fluffy. Stir the instant coffee into the vanilla extract and then add it into the butter mixture along with the salt. Beat the mixture until everything is fully combined.
Stir in the flour and cocoa powder on low until a soft dough forms. Scrape the dough into a freezer bag. Leave the bag unzipped while you roll the dough out to 1/4-inch thickness. Transfer the bag of dough onto a tray and chill in freezer until firm (around 20 minutes – make sure to zip up the bag if you’re leaving the dough in the freezer overnight).
Preheat the oven to 300 F. Remove the dough from the bag and slice into two-inch long rectangles. Place on parchment paper-lined cookie sheets a 1/2-inch apart and bake for 20-28 minutes until cookies are set and slightly darker on the bottom edges. Cool on a wire rack.
Once the cookies are completely cool, place the candy canes in a large freezer bag and crush them by placing the bag on the counter and hitting it with a rolling pin. Spread the crushed candy canes on a plate or tray.
Microwave the white chocolate chips in a small, deep heat-proof bowl for 30-second intervals. Stir after each interval until the chocolate is melted and smooth.
Dip half of each cookie into the chocolate and then gently place face-down into the crushed candy canes. Flip the cookie back up and place on a piece of parchment paper to allow the chocolate to set.