Day 9: New Year's Icy Shortbread

Angela Reynolds, Head of Youth Services, has delved into the children's cookbooks for this shortbread recipe. It is from the book Make and Bake Amazing Cookies, by Elizabeth MacCleod. How can you go wrong with shortbread and candy canes? These starry treats are making their way to the Wolfville Library today.

 Here's the recipe, with added notes from Angela:
 

You will need:

2 c. butter

2 c. lightly packed brown sugar

Peppermint flavouring (or vanilla)

4 c. all-purpose flour

½ c. crushed candy canes

Large mixing bowl, wooden spoon, wax paper, rolling pin, cookie cutters, lifter, baking sheet lined with aluminum foil.

1.       Preheat oven to 315 degrees

2.       Beat together the butter and sugar until creamy. Add 12 drops of peppermint flavouring (I used ¼ tsp of vanilla). Add the flour and mix thoroughly  (you’ll probably have to use your hands for this step).

3.       Roll out some of the dough until it is ¼ in thick. Cut out using cookie cutters. (Dip the cutter into flour each time to keep it from sticking to dough). Using lifter, transfer to cookie sheet. Sprinkle a little crushed candy cane on each cookie.

4.       Bake 12-15 minutes, until firm and very pale. Cool for 5 minutes, then transfer to cooking area. 

This is my first time to make shortbread, and it is quite tasty. I think these cookies would be fairly easy to make with kids. The book has some good tips for young bakers!