Nothing says “Christmas” like a candy cane. This classic shortbread recipe is made festive with peppermint extract and crushed candy canes.

Yield: 4 - 5 dozen cookies.



  • 2 cups flour
  • 3/4 tsp baking powder
  • 1 cup butter, softened
  • 2/3 cup icing sugar
  • 1/2 tsp peppermint extract
  • 1/3 cup finely crushed peppermint-flavoured candy canes


  1. Combine flour and baking powder in a bowl; set aside. Using medium speed of an electric mixer, beat butter until creamy. Add icing sugar and beat until fluffy. Beat in peppermint extract. Using low speed, beat in flour mixture just until blended. Divide dough in half. Shape each half into a ball and flatten into a disk. Wrap each disk with plastic wrap and refrigerate for at least 1 hour or until firm. Remove one disk of dough from refrigerator and let stand for 10 minutes. On a lightly floured surface, roll out dough 1/8 inch (3 mm) thick. Using a decorative 2 inch (5 cm) cookie cutter, cut dough into shapes. Place on a parchment paper-lined cookie sheet. Sprinkle unbaked cookies with half of crushed candy canes. Repeat procedure with remaining disk of dough and crushed candy canes. Bake at 350°F (180°C) for 10 - 12 minutes or just until cookies are firm and starting to colour around edges. Do not overbake. Remove from cookie sheets and cool cookies on racks. Store in an airtight container. May be frozen.
Nutritional analysis per serving:

587 calories, 22.1 g fat, 9.9 g protein, 85.4 g carbohydrate, 4.6 g fibre, 383 mg sodium