{{ Read more She Bakes! || About She Bakes! || She Bakes! Photos }}
Ho Ho Ho!
Merry Christmas!
I hope Santa was as good to you as he was to me ;) I’ve spent the day with The Boy and my family: we started with a delicious brunch before opening gifts, playing with our new toys, and enjoying each other’s company.
This year, dinner came early, and then dessert – because we’re heading to see Les Mis as a family at 8 (totally went and bought tickets this afternoon, just in case). I’m super stoked to watch it – I hope it doesn’t let me down. I’m a huge fan of the musical (it’s my favorite – I’ve seen it on stage twice) and have been eagerly awaiting this movie to come out, especially once they announced the steller cast. The famjam all loves the musical too (even Dad!) so it’s the perfect family activity this Christmas.
Anyway, at my house, Christmas dessert always means an array of delicious cookies (and, of course, Candy Cane Crackle Ice Cream ;). Truth be told, I’m getting a little bored of baking cupcakes so that’s fine by me.
Candy Cane Shortbread Cookies
I made these Candy Cane Shortbread Cookies to bring home as a contribution to dessert (my sister and mom both baked a ton, too!) and they were a huge hit. I used my family’s shortbread cookie recipe, added some crushed candy cane, and topped the whole thing off with my chocolate glaze (which tastes just like the chocolate glaze you find on top of a Tim’s doughnut).
Yum.
Candy Cane Shortbread Cookies
15-20 minutes @ 235° | Makes 24
- 1 cup margarine
- 1/2 cup icing sugar
- 1/4 cup cornstarch
- 1 1/2 cups all purpose gluten-free flour
- 1/4 tsp xanthan gum
- 1 tsp vanilla
- 1/4 cup crushed candy canes
Using a hammer, crush the candy canes in a ziplock bag. Set aside for now.
Whip the margarine and icing sugar until fluffy (with an electric mixer). Add the cornstarch, flour, and xanthan gum. Mix it well. Add the vanilla, and beat on low for about a minute, then on high for 3-4 minutes. Add in the candy cane bits, and mix until combined. Roll 1″ balls of dough and place on a cookie sheet covered in parchment paper.
Bake for 15-20 minutes or until the edges are just slightly golden – be careful that they don’t brown too much, ’cause that usually means the bottom is burning (don’t learn this the hard way like I did ;)
Chocolate Glaze
- 3/4 cup icing sugar
- 1/4 cup cocoa powder
- 3 tbsp water
- 2 tsp vanilla extract
Whisk together the icing sugar and cocoa powder, then mix in the water and vanilla extract. Mix, mix, mix until smooth. Dip the cooled cookies into it one by one. Once they’re all dipped, sprinkle some more crushed candy cane bits on top and then pop them into the fridge to harden.
Eat and enjoy! Or if you’re feeling Santa-like, share them with the fam jam.
