Everything we love about the classic shortbread bar but with a minty twist.
- Prep time 45 minutes
- Total time 3 hours & 45 minutes
Ingredients
Shortbread:
Glaze:
Method
Shortbread: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into 9-inch tart pan with removable bottom; using palm of hand, flatten to make smooth even surface. Using knife, score surface of dough into 16 wedges; prick each several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300°F oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan.
Glaze: In small bowl, whisk together icing sugar and lemon juice. Holding each cookie by edge, press top onto surface of glaze to coat, letting excess drip back into bowl, using spoon to glaze as needed. Let dry on racks for 1 minute; sprinkle with crushed candy canes. Let stand until set, about 1 hour.
Test Kitchen Tip: To make cookies ahead, skip the glazing and store them in an airtight container and freeze for up to 1 month; thaw completely before glazing.
Makes 16 cookies.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 46 mg
- Sugars 16 g
- Protein 2 g
- Calories 232
- Total fat 13 g
- Potassium 42 mg
- Cholesterol 30 mg
- Saturated fat 8 g
- Total carbohydrate 28 g
%RDI
- Iron 6
- Folate 11
- Calcium 1
- Vitamin A 10
- Vitamin C 2
