Merry Christmas Cookies

I want to wish you all a very Merry Christmas and wonderful New Year filled with out-of-this world amazing new adventures! I thought I would share a very Christmasy Cookie recipe with you today. Taken from the old Canadian Living Cookbook I had in my cupboard.

 I hope you celebrate and share these with the ones you love!

Candy Cane Shortbread Cookies

     

Ingredients

    2 C butter -- softened

    1 C sugar

    1/2 tsp peppermint extract

    4 C flour

    1/3 C crushed candy canes

Directions

In a bowl, cream the butter and sugar until creamy. Beat in the peppermint extract. Gradually add the flour, 1/2 a cup at a time, and mix well. Shape dough into 4 logs, each about 4 inches long and 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours or for up to 3 days. Can be frozen in airtight container for up to 3 weeks.

Using a serrated knife, cut logs into 1/4 inch thick slices; place about 2 inches apart on baking sheets. Bake at 350°F for 10 minutes; remove and sprinkle 1/4 tsp crushed candy in centre of each. Return to oven; bake for 2 minutes or until firm to the touch, bottoms are golden and candies are melted. Let cool in pan on rack for 10 minutes; transfer to rack and let cool completely. Cookies can be stored in airtight container for up to 3 weeks.