Category Archives: Cookies/Bars/Brownies

Dark Chocolate Mocha Pudding Cookies

Dark Chocolate Mocha Pudding Cookies @ NancyCThis is the first time I’ve used instant pudding mix in a cookie. I’ve heard that adding pudding mix to cookie dough keeps the cookies soft, but I wasn’t crazy about the idea of adding pudding mix with artificial flavors, dyes, and other things.

jell_osimplygoodI decided to try adding pudding mix this time because JELL-O recently came out with a new line of instant pudding mixes (and Jell-O mixes) called JELL–O SIMPLY GOOD.  They’re made and flavored with real ingredients like banana, cocoa, vanilla bean, and fruit juices–and they have no artificial flavors, dyes, or preservatives. JELL-O sent me some complimentary samples to try and I used their Simply Good Chocolate Instant Pudding Mix in this recipe. The pudding mix really does make the cookies soft and chewy. These cookies also have a rich chocolate flavor with just a hint of coffee, which pairs well with the dark chocolate chips. And if you want to make them more of a holiday treat, you can add sprinkles on top!

DARK CHOCOLATE MOCHA PUDDING COOKIES by NancyC

Makes 20 to 21 large cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 Tablespoons strong brewed coffee
  • 2 1/4 cups all-purpose unbleached flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 (3.9-ounce) package instant chocolate pudding mix (I used JELL–O Simply Good Chocolate)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups dark chocolate chips (you’ll need 2 packages of chips–1 whole package plus most of another package)
  • Optional: assorted sprinkles–chocolate or holiday sprinkles

Preheat oven to 350˚F. Line two cookie sheets with parchment paper; set aside.

Cream butter and sugars until light and fluffy. Add vanilla, eggs, and coffee; blend everything well.

Whisk together the flour, cocoa powder, dry instant pudding mix, baking soda, and salt. Gradually add this flour mixture to the butter/sugar/egg mixture, mixing until everything is blended. Then fold in the dark chocolate chips, stirring until evenly incorporated in batter.

Use a 1/4 cup size measuring cup to scoop dough and place on parchment-lined cookie sheets, 2″ apart (you should be able to fit 6 cookies per sheet). Flatten cookies just slightly and sprinkle with assorted sprinkles, if desired.

Bake at 350˚F for 12 to 13 minutes or until tops are set. Be careful not to overbake! Cool cookies on pan for 2 minutes, then remove to wire rack to cool completely.

If you happen to have any cookies left over, you can store them in an airtight container for 4 to 5 days. Or if you want to make a batch ahead of time, you can freeze them for 2 to 3 months.

If you like your cookies on the soft and chewy side, you’ll have to try this recipe! I’m glad I finally tried adding the pudding! Do you add pudding mix to any of your cookie recipes?

Sharing this recipe at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.

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Dark Chocolate Chip Granola Cookies

dark-chocolate-chip-granola-cookies-nancyc

I’ve been in a chocolate chip mood lately! I recently posted a recipe for some Chocolate Chip Scones and then I thought I’d make some breakfast-type cookies, but with chocolate chips in them, too–I call them Dark Chocolate Chip Granola Cookies. A cookie made with ingredients that I usually put in granola, like honey, coconut flakes, old-fashioned oats, wheat germ, ground flaxseed, chopped nuts, raisins or dried cranberries, and a good amount of dark chocolate chips!

These cookies brown a little more around the edges because of the honey, I think. I read somewhere that baked goods made with honey brown faster, so that’s true of these cookies. They’re a good, slightly chewy cookies that make a great snack or quick breakfast if you like sweet things for breakfast!

DARK CHOCOLATE CHIP GRANOLA COOKIES by NancyC

Makes about 26 cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2/3 cup honey
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups sweetened coconut flakes
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup wheat germ
  • 1/4 cup ground flaxseed (you can substitute wheat bran or oat bran for the wheat germ or flaxseed)
  • 1 cup golden raisins, dark raisins, or dried cranberries (or a mix of 2 or 3 of these)
  • 1 1/4 cups dark chocolate chips
  • 1 cup chopped pecans or walnuts

Preheat oven to 350˚F. Line cookie sheets with parchment paper.

In large bowl, cream butter and sugar, until smooth, then add honey, vanilla, and eggs, blending well.

In medium size bowl, mix flour, baking powder, baking soda, and salt. Add this mixture, half of it at a time, to the butter/sugar mixture; mix until everything is blended, but don’t overmix.

Fold in, a few ingredients at a time, the coconut flakes, oats, wheat germ, flaxseed, raisins or cranberries, chocolate chips, and nuts, stirring to blend everything evenly into the batter (batter will be thick).

Using a measuring cup, drop dough by 1/4 cupfuls, 2 inches apart, onto parchment-lined cookie sheets (you should be able to fit 6 cookies per sheet). Bake at 350˚F for 12 to 13 minutes or until edges are browned. Cool on cookie sheet for 2 to 3 minutes, then move to wire rack to cool completely.

It’s nice eating cookies that have some healthy ingredients in them–I guess it helps justify eating cookies, right? 🙂 Do you have any healthier cookie recipes you like to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Jumbo Ginger Molasses Cookies

jumbo-ginger-molasses-cookies-nancyc

I like these gingery molasses cookies so much, I think I will make them every fall and winter! I first made them during this past Christmas season and think they’re a great cookie to munch on during the cold weather. They’re flavored with lots of ginger and some cinnamon and cloves. They’re slightly crispy on the outside and soft and chewy on the inside. And they are one big cookie! Big enough to satisfy any sweet tooth.

They’re very buttery, too–rich and buttery. And after you roll the cookie dough into balls, you also roll them in coarse sugar–I think the coarse, sparking sugar coating really makes them look special! Molasses cookies have never been a huge favorite of mine, but I really like these, so if you’ve never made molasses cookies before, you may want to give these a try!

JUMBO GINGER MOLASSES COOKIES by NancyC, adapted from Taste of Home

Makes 26 to 28 cookies

  • 1 1/2 cups (3 sticks) butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 4 1/2 cups all-purpose unbleached flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2/3 cup coarse sugar

Preheat oven to 350˚F.

In large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses; set aside.

In medium bowl, blend the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add this mixture to the butter/sugar mixture and mix everything well.

Shape cookie dough into 2-inch balls (I used an ice cream scoop to scoop the dough, then rolled it into balls) and roll in coarse sugar. Place 2 1/2 inches apart on ungreased baking sheets (or baking sheets lined with parchment paper). You’ll be able to fit about 6 cookies on each baking sheet. Bake 13 to 15 minutes or until tops are cracked. Let cool on cookie sheet for 1 minute, then transfer to wire racks to cool completely.

Do you like gingery, spicy, molasses-flavored cookies? What kinds of cookies do you like making during the winter months?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Inspire Me Monday.

Jumbo Oatmeal Cranberry Chocolate Chip Cookies

jumbo-oatmeal-cranberry-chocolate-chip-cookies-nancyc

I start thinking about making recipes with cranberries as soon as the fall season comes around. Cranberries, whether they’re fresh or dried, are such a classic autumn and holiday ingredient. It just wouldn’t seem like Thanksgiving or Christmas without cranberries, would it? And because these cookies have dried cranberries, along with white and semi-sweet chocolate chips, they’re perfect for making this time of year when the days are chilly, evenings come earlier, and cookie baking and giving are in full swing.

These cookies are big, thick, and chewy–the kind of cookie you want to have when you’re sitting in a big, comfy chair with a mug of hot cocoa, wrapped in a warm blanket and maybe watching a favorite movie or reading a good book. Did I mention that these cookies also have oatmeal in them too? It always makes me feel a little better when a cookie has oatmeal in it–somehow, cookies with oatmeal just seem a little healthier, don’t they?

JUMBO OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES by NancyC

Makes about 18 cookies

  • 3/4 cup butter (1 1/2 sticks), softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup white chocolate chips
  • parchment paper, for lining cookie sheets

Preheat oven to 350˚F. Line cookie sheets with parchment paper; set aside.

In large bowl, blend butter, brown sugar, and granulated sugar together until light and fluffy. Add eggs and vanilla and mix well; set aside.

In a medium-size bowl, combine oats, flour, baking soda, and salt. Add half of this flour mixture to the egg/butter/sugar mixture and mix well; then add in the rest of the flour mixture and mix all ingredients well.

Fold in the dried cranberries, semi-sweet chocolate chips, and white chocolate chips; stir until these are evenly distributed in batter.

Drop dough by 1/4 cupfuls, 2 inches apart, onto parchment-lined cookie sheets (if dough is too sticky to work with, refrigerate it for 5 to 10 minutes before putting on cookie sheets). You should be able to fit 6 cookies per sheet. Bake at 350˚F for 12 to 13 minutes, or until very lightly brown (do not overtake, or cookies will be dry). Cool on cookie sheets for 1 minute, then move to wire rack to cool completely.

Baking cookies is a great thing to do when it’s cold outside–it makes everything so cozy inside! Do you like making cranberry-flavored goodies this time of year too?

Linked to Fiesta Friday, Meal Plan Monday.

Bite-Size Red Velvet Crinkle Cookies

bitesize-red-velvet-crinkle-cookies-nancycI never have enough time to make all the holiday cookies I’m wanting to. Because making those pretty, festive cookies does take up quite a bit of time. That’s where this recipe comes in handy. It’s easy, because cake mix makes up part of the dough, but these cookies still look pretty and festive with the crinkly, powdered sugar coating.

These Bite-Size Red Velvet Crinkle Cookies are a cute rounded shape. They’re slightly crunchy on the outside and have a soft cake-like texture on the inside. I was a little surprised that these cookies didn’t spread out more–I was fully expecting them too. They spread out a little, but for the most part kept their rounded shape. So if you want to make some bite-sized cookies for your holiday cookie tray, keep these in mind!

BITE-SIZE RED VELVET CRINKLE COOKIES by NancyC, adapted from AllRecipes

Makes 44 to 48 cookies

  • 1 cup powdered sugar
  • 1 Tablespoon cornstarch (optional)
  • 1 (16.5-ounce) Red Velvet Cake Mix (I used Duncan Hines®)
  • 6 Tablespoons canola oil or light olive oil
  • 2 large eggs
  • 1/2 teaspoon vanilla (optional)
  • Parchment paper for lining cookie sheets

Preheat oven to 375˚F. Line 2 cookie sheets with parchment paper; set aside.

Place powdered sugar and cornstarch in a shallow dish and blend with a fork; set aside (if you don’t have any cornstarch, you can just use the powdered sugar).

In large mixing bowl, mix red velvet cake mix, oil, and eggs (and vanilla, if using) until well blended and dough forms. Form dough into 1-inch balls and roll in powdered sugar mixture. Place on cool, parchment-lined cookie sheets, 1 1/2 to 2 inches apart.

Bake 1 cookie sheet at a time, placed in the center of the oven, at 375˚F for 8 to 9 minutes or until set (be careful not to overbake or cookies will be dry). Cool cookies for 1 minute on pan, then transfer to a wire rack to cool completely.

The only bad thing about these bite-size crinkle cookies is that it’s so tempting to pop a few in your mouth as you’re taking them off the baking sheet! Maybe you have more will power than I do. 🙂

Have you made any kind of red velvet cookies this holiday season?

Sharing this at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Frosted Chocolate Chip Mocha Brownies

frosted-chocolate-chip-mocha-browniesnancyc

I’m a big mocha fan-how about you? I’m a big brownie fan, too, so you’d think I would have made mocha brownies a long time ago. When I communitycoffeereceived some complimentary samples of Community® Coffee, I knew it was time to try making some mocha brownies! The coffee flavors I received were The 5 Star Hotel Blend, Pecan Praline, French Vanilla, and French Roast. My favorites were Pecan Praline, a great flavor for fall, with a lightly sweet, nutty pecan taste and the 5 Star Hotel Blend, which has a nice smooth flavor. But the French Vanilla and French Roast were also good.

I used the 5 Star Hotel Blend in this brownie recipe. There’s a recipe on the Community® Coffee Blog called Grandma W’s Extra Chocolaty Frosted Mocha Brownies, and I modified that recipe slightly. I added mini semi-sweet chocolate chips to the batter and made my frosting a little thicker. They turned out soooo good! These brownies are so rich and very chocolaty, with a great hint of coffee flavor! The perfect dessert for all of you chocolate and coffee lovers out there!

FROSTED CHOCOLATE CHIP MOCHA BROWNIES by NancyC, adapted from Community® Coffee

Makes a 9 x 13″ pan

  • 1 cup (2 sticks) butter, melted
  • 2 cups granulated sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 6 Tablespoons strong brewed coffee, cooled (I used Community® Coffee 5 Star Hotel Blend)
  • 4 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup mini semi-sweet chocolate chips

MOCHA GANACHE FROSTING:

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/3 cup strong brewed coffee

Preheat oven to 300˚F. Grease or spray a 9×13″ baking pan, or line with parchment paper; set aside.

In  large bowl, blend melted butter and sugar, then add cocoa powder, salt, and coffee, stirring until smooth. Add eggs and vanilla, mixing well. Stir in flour just until combined, then fold in mini semi-sweet chocolate chips.

Pour batter into prepared  9×13″ pan. Bake at 300˚F for 40 minutes, or until toothpick inserted in center comes out almost clean (don’t overbake or brownies will be dry). Cool completely in pan.

For frosting, in microwave-safe measuring cup, heat coffee to a simmer in microwave, then add in the chocolate chips and stir until completely smooth (if mixture is still lumpy, heat in microwave an additional 30 to 45 seconds, then stir until smooth). Let mixture cool for 1 hour. Pour over cooled brownies, spreading frosting evenly, then let set (you can put your frosted brownies in the fridge to have the frosting set more quickly). Cut into squares.

I liked these brownies so much, I’m inspired to try more coffee recipes! Do you use coffee in your baking or cooking?

Featured on Meal Plan Monday

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Colossal Cookies

Colossal Cookies @ NancyC

There’s a little cafe I sometimes go to that sells Colossal Cookies. I thought the cafe came up with that name, but apparently there really is a type of cookie that is officially called a Colossal Cookie! They’re typically made with oats, peanut butter and chocolate chips. And you’d never know it, but there’s no flour in these–just a little baking soda!

A friend and co-worker of mine, Rick, emailed me a recipe for these cookies and I also checked one out at Allrecipes–they were pretty similar. I made a few small changes in the amounts of oats and chocolate chips used, and they turned out really well! Some recipes say to flatten the cookies a little with a fork before baking–I tried baking these flattened and unflattened, and I like them unflattened better–they come out a little thicker and chewier.

The batter for these cookies is very thick and there’s a lot of it, so you’ll want to use your largest mixing bowl when you make these!

COLOSSAL COOKIES by NancyC, adapted from Allrecipes

Makes about 34 large cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups chunky peanut butter
  • 2 teaspoons baking soda
  • 5 3/4 cups quick cooking oats
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.

In an extra-large bowl, cream butter, white sugar, and brown sugar until smooth. Beat in eggs, one at a time, then stir in the vanilla extract and peanut butter, mixing well. Mix in the baking soda, then add the oats and chocolate chips until well blended–you should end up with a thick dough). Drop 1/4 cupfuls of dough 3 to 4 inches apart on parchment-lined cookie sheets (I baked 8 at a time on my cookie sheets). You can flatten the dough slightly with a fork if you want a cookie that’s a little flatter, wider, and more crispy, but if you like your cookies thick and chewy, don’t flatten! I didn’t flatten mine.

Bake at 350˚F for 15 to 17 minutes, until cookies just start to turn golden. Cool for a few minutes on cookie sheets, then place cookies on wire racks to cool completely.

Colossal Cookies II @ NancyC

I really love these oaty, chewy, chocolatey, peanut butter cookies! Have you ever made or heard of Colossal Cookies?

Featured on Meal Plan Monday.

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Retro Brownies

Retro Brownies @ NancyC

Last week, I saw Greg walking down the hall at work. I knew what he was going to say.

“Hey, did you make the brownies?” he asked. I knew he meant THE Brownies. He had told me all about them–how his mom had made them for years from a cookbook she had received as a wedding present. How they were his favorite brownies. After I heard him talk about those brownies and the cookbook they came from, I was convinced I needed that cookbook. I told Greg I was going to order the cookbook and make those brownies real soon.

That was last fall.

It took awhile for me to get around to ordering the cookbook on Amazon. But I finally did and I received it about 3 weeks ago. But I still hadn’t made THE Brownies.

So when I ran into Greg this time, I told him I was determined to make those brownies the following weekend and I’d bring him one (and one for Jane, too, who was nearby and happened to hear us talking about the 61P9FYWw8kL._SX445_BO1,204,203,200_brownies). And that is how I finally got around to making them.

These are your basic brownies with a good milk chocolatey flavor and a great moist texture-not too fudgey, not too cakey, but just right. They’re from a vintage cookbook that was published in the 1940’s, with updated editions in the 1950’s and 60’s. The cookbook is called The Modern Family Cookbook by Meta Given (not to be confused with the Modern Family Cookbook from the current TV show). There’s just one brownie recipe in this cookbook, simply called “Brownies.” The original recipe is made in an 8×8″ pan; I doubled the recipe and made the brownies in a 9×13″ pan. Try them out and see what you think!

RETRO BROWNIES by NancyC, adapted from The Modern Family Cookbook by Meta Given

Makes a 9×13″ pan

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs, beaten
  • 2 teaspoons pure vanilla extract
  • 4 squares baking chocolate (unsweetened), melted and cooled
  • 1 1/2 cups chopped nuts (I used pecans)

Preheat oven to 350˚F. Grease a 9×13″ baking pan with butter or spray with cooking spray; set aside (or you can line your pan with parchment paper).

In a medium size bowl, blend flour and salt (the original recipe says “Sift flour, measure and resift with salt” but I just blended the flour and salt together with a whisk).

In a large bowl, cream butter, gradually blend in sugar and add beaten eggs; beat until smooth and fluffy. Add vanilla and stir in melted chocolate.

Add the flour mixture to the butter/sugar/egg mixture in 2 or 3 portions, stirring well after each addition. Add in the chopped nuts with the last few stirs.

Spread batter evenly in a 9×13″ pan which has been buttered (or sprayed, or lined with parchment paper), and bake in at 350˚F for 30 minutes, or until toothpick inserted in center comes out clean. Remove pan to cake rack to cool.

You can cut brownies into bars while still warm or let them cool completely before cutting.

My baking time of 30 minutes was about 10 minutes longer than the original recipe–Greg said his mom baked them longer, too.

You just gotta love those recipes from yesteryear! Do you have a favorite vintage recipe?

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Red Velvet Valentine Bars

Red Velvet Valentine Bars @ NancyC

You’ve probably heard of cookie exchanges…they happen quite a bit around Christmastime. We’ll, this year at work some of us had a little Valentine cookie exchange. I was kind of short on time, so I needed to make something fairly easy, but still wanted it to be very yummy. I’ve seen lots of recipes for cake mix bars and cookies lately, so I thought I’d come up with my own version of Red Velvet bars made with cake mix. After all, any Red Velvet recipe seems appropriate for Valentine’s Day and using cake mix makes it really easy!

These bars are actually more like brownies than cookies–with lots of M&M’s and semi-sweet mini chocolate chips added in! If you’re looking for a simple Valentine treat to make, with lots of yummy chocolate flavor, you still have a little time to try these out!

RED VELVET VALENTINE BARS by NancyC

Makes a 9×13″ pan 

  • 1 (16.5-ounce) box of Red Velvet cake mix (I used Duncan Hines®) Signature Red Velvet Cake Mix)
  • 1 large egg
  • 1/3 cup canola oil or light olive oil
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup mini semi-sweet chocolate chips
  • 1 (11.4-ounce) bag Valentine M&M’s (about 1 2/3 cups), divided

Preheat oven to 350˚F. Grease or line a 9×13″ baking pan with parchment paper; set aside.

Mix cake mix, egg, oil, milk, and vanilla extract until blended–your batter will be fairly thick, but still stirable. Fold in the mini semi-sweet chocolate chips and 3/4 cup of the M&M’s, stirring to distribute evenly in batter (save the rest of the M&M’s for sprinkling on top).

Press batter evenly into your prepared 9×13″ pan and sprinkle with the remaining M&M’s, pressing them into the batter. Bake at 350˚F for 23 to 25 minutes or until toothpick inserted in center comes out almost clean (the toothpick may have a red tint to it when you pull it out). Cool completely, then cut into bars (if you lined your pan with parchment paper, lift the bars out of your pan with the parchment paper edges, and cut into bars).

These are very rich and chocolatey with all those M&M candies and chocolate chips in there! What kinds of goodies are you making for Valentine’s Day?

White Chocolate Candy Cane Shortbread

White Chocolate Candy Cane Shortbread @ NancyC

I always end up with quite a few candy canes during the holidays. This year I bought those mini-candy canes and still had a box of them left! Since I love shortbread, I thought it would be fun to try making some candy cane shortbread. The candy canes in the batter seem to make these bars a little more moist and chewy than your typical shortbread and they are very rich and buttery! Crushed candy canes are mixed into the batter and sprinkled on top. Also on top is a generous drizzle of melted snowy white chocolate. A very Christmasy cookie bar indeed!

WHITE CHOCOLATE CANDY CANE SHORTBREAD by NancyC

Makes a 9 x 13″ pan

  • 2 cups (4 sticks) butter, softened (you can use salted or unsalted butter)
  • 1 cup granulated sugar
  • 1/4 teaspoon salt (omit if using salted butter)
  • 1 1/2 teaspoons peppermint extract
  • 4 cups all-purpose unbleached flour
  • 3/4 cup crushed candy canes (measure after crushing them)

White Chocolate Drizzle and Candy Cane Topping

  • 1 cup white chocolate chips
  • 1/2 Tablespoon coconut oil
  • 1/3 cup crushed candy canes (measure after crushing them)

Preheat oven to 325˚F. Line a  9 x 13″ baking pan with parchment paper (let paper edges extend up sides of pan so you can lift out when the shortbread is done baking).

In large bowl, cream butter and sugar until light and fluffy. Blend in the salt and peppermint extract, then gradually add in the flour, one cup at a time (dough will be thick).

Mix in the crushed candy canes, incorporating evenly into the dough. Then press cookie dough evenly into your parchment-lined pan.

Bake 30 minutes or until edges are lightly browned. Cool completely in pan.

After bars have cooled, top with the White Chocolate Drizzle. To make drizzle, melt white chocolate chips and coconut oil by heating in microwave for 30 to 45 seconds. Stop and stir, then heat another 15 seconds, stir, and repeat if needed until chocolate is melted and mixture is smooth. Drizzle melted chocolate over the entire pan of shortbread–the ingredients make enough for you to do a heavy drizzle, but if you just want a light drizzle, you’ll have extra melted chocolate left over (you can dip some marshmallows or strawberries in it for a quick sweet treat!). Sprinkle crushed candy canes evenly over the shortbread and the white chocolate drizzle.

Let the white chocolate drizzle set, then lift the shortbread out of the pan with the parchment paper edges. Place on cutting board and cut into bars or squares.

White Chocolate Candy Cane Shortbread @ NancyC

These shortbread bars make a nice rich Christmasy snack or dessert. You can’t go wrong with candy canes at Christmas time! What kind of candy cane treats do you like to make?

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