Candy Cane Shortbread

If you love shortbread cookies, you will love this peppermint variation. Crushed candy canes are spread on top of the uncooked dough. This recipe comes from Food Network's Robert Irvine's new cookbook. I have not yet made this recipe but plan to at Christmastime; so I am posting it here so I will be sure to find it! Preparation time is an estimate.

• Ready In: 55 mins
• Yields: 6 dozen

Ingredients

• 1  cup unsalted butter, must be very soft
• 2  tablespoons unsalted butter, must be very soft
• 1 3⁄4 cups  plus 2 tablespoons flour
• 1⁄2 cup  plus 2 tablespoons cornstarch
• 1⁄2 teaspoon salt
• 1⁄3 cup granulated sugar
• 1⁄4 cup  superfine sugar, for topping
• 6  small  candy canes, crushed

Directions

1. Preheat oven to 325 degrees F. Butter a 7x11-inch glass baking dish.
2. Sift flour and cornstarch together in a bowl.
3. Place butter in mixing bowl. Add the salt and mix well. Then add granulated sugar to butter and mix to just combine. Add flour mixture and mix just till a smooth dough forms. This may be done with a mixer or in the food processor.
4. Pat dough evenly into prepared baking dish. Dough should be no more than 2/3-inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle should remain light.
5. Meanwhile, combine the powdered sugar and crushed candy canes.
6. Remove the baked dough from the oven and place on a rack. Sprinkle the shortbread with the candy cane mixture. When the baked dough has cooled a bit but is still warm to the touch, use a long knife to cut into 1-inch squares; 7 cuts lengthwise and 11 across. Cool thoroughly before removing from dish.