this week, i’m sharing the cookie recipes that i’m taking with me, or will be taking with me, to various cookie exchanges in december. i figure if i’m swapping the goods, why not swap the details too?
it started out when i made my way to life of pie a few weeks back and had the most insane candy cane sugar cookies and brown sugar shortbread. both were amazing. but i got ahead of myself and thought that it would be so much better if i had candy cane shortbread. and this probably would have been true. i picked up some amazing candy canes from the candy store and went to work.
except that, you see, the candy canes were ground rather finely by the time the blender was done with them.* so, instead of resting nicely in the cookie, they melted and the cookie splayed itself out on the pan, much like a dog on a carpet. but, they were delicious, if not what i was expecting. and they are totally worth sharing.
candy cane florentines
makes about 3 dozen
1 cup unsalted butter at room temperature
1/2 cup icing sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup ground candy cane
beat butter until light and fluffy.
sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often.
sift in cornstarch, salt and flour and mix well until it comes together.
stir in candy cane.
spoon teaspoonfuls of cookie dough onto an un-greased cookie sheet, leaving 2 inches between cookies.
bake at 350F for 18 to 20 minutes.
remove and allow to cool.
*i need a small food processor. i will be the first to admit that this would make my life much easier in the kitchen.