candy cane shortbread
So when I’m having a complete Christmas moment, and I’m baking away, and the tree is up, I love to have a great Christmas playlist happening that I can sing along with, and love every song that comes on. If your Christmas playlist needs some mid-season additions, then here are my top three albums for this Christmas. I could put this set on shuffle and listen to it all day. I think. That opportunity hasn’t come up yet!
oh the possibilities
First up the Good Lovelies with Under the Mistletoe. If you’ve ever heard their cover of k-os’ Crabuckit then you know this album is going to be a good one.
Second, well it just wouldn’t be Christmas without Vince Guaraldi’s soundtrack for A Charlie Brown Christmas. Hopefully this isn’t a new one for you, and hopefully you have this playing many times leading up to Christmas.
oops, dying evergreen already
And third is a compilation called Let It Snow that I picked up from Starbucks a few years ago. When I still bought CD’s. Gives my little baking kitchen that cool coffee-shop vibe. But here’s the thing, now that CD is ridiculously hard to come by. So take a look at the songs…perfect mix of everything from Duke Ellington to Bob Dylan to Death Cab for Cutie, and maybe you can find them and add them to your own playlist if you have the time. But here’s my advice, if you see an awesome compilation CD while you’re waiting to scan your app and pay for your drink, just pick it up and add it to your tab. Christmas Starbucks vibe in your own kitchen while you’re baking, what could be better?
smash those candycanes
Candy Cane Shortbread
But turn up the tunes and back to baking. These cookies are special for Christmas because you really wouldn’t make them any other time of year. They’re just a simple slice and bake cookie, but fun with the crushed candy cane melted on top. And the secret ingredient is a bit of peppermint extract in the cookie dough to make them fancy.
slice and bake
The recipe is sort of from the Canadian Living Cookies and Squares book. But since I can't find the exact recipe online anywhere, I’ll share my version of it here which uses a little less of the peppermint extract. And also I put the crushed candycane on right away instead of in the middle of the baking time. I’m just lazy that way and it works out just as well, so why not?
they’re cute, right?So here we go with the recipe…
Candy Cane Shortbread
2 cups butter, softened
1 cup granulated sugar
1/4 teaspoon peppermint extract
4 cups all-purpose flour
4-5 mini candy canes, crushed
1. In a large bowl, beat butter with sugar until fluffy, beat in peppermint extract. Stir in flour 1/2 a cup at a time until combined. Divide dough into four pieces and shape into logs.
2. Wrap each in plastic wrap and refrigerate until chilled, at least 2 hours, or up to 3 days, or freeze up to 3 weeks.
3. Slice each log into 1/4 inch or 5mm thick slices. Place on ungreased baking sheets. Sprinkle 1/8 teaspoon crushed candy cane on the centre of each slice.
4. Bake at 350° for 10-12 minutes, until firm to the touch and bottoms are golden.
* enjoy *
they look super Christmas*y
And speaking of Starbucks, don’t forget to add these Classic Ginger Molasses Cookies to your baking this Christmas too.