Merry Christmas from my family to yours, wherever you are! I wanted to make this post short & sweet. These Candy Candy Shortbread Cookies are a great recipe for using up some of the left-over peppermint candy canes that are probably still sitting on your Christmas Tree as you read this.
Instead of throwing them out, peel the wrapper off, throw them in a zip-lock baggy and crush them into tiny pieces. Then, use the pieces to top off some wonderfully delicious chocolate-covered shortbread cookies and send them out the door with your out-of-town loved ones. They will devour them on their journey back home. ♥
If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey
Candy Cane Shortbread Cookies
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These Candy Cane Shortbread Cookies are vegan and topped with chocolate and broken pieces of peppermint candy canes!
Preheat oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
Add wet ingredients (sugar, oil, extract and, nut milk) to a bowl and mix with a whisk.
Add flour and salt to wet ingredients in increments and mix with a spatula until a dough forms.
Roll dough into a log and cover with plastic wrap, and place in the refrigerator for 10 minutes to firm.
Remove from refrigerator and cut cookies into 1/4 inch thick and place on the lined baking sheet. Bake for 12-15 minutes until golden brown on the edges. Let rest on a pan for a few minutes, then transfer to a cooling rack to cool.
While cookies are cooling, melt chocolate over a double boiler or in the microwave mixing in increments over 1 minute.
Dip the cool shortbread cookie into the melted chocolate and sprinkle the crushed peppermint on top. Place cookies in a refrigerator to harden the chocolate for 5 minutes before enjoying!
Keyword: peppermint candy cookies, shortbread cookies, vegan, vegan cookies