Raspberry Shortbread Candy Cane Cookies
- Servings: 48 (4-inch tall) cookies
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
|1 cup||Butter, room temperature|
|½ cup||White Sugar|
|1 tsp||Pure Vanilla Extract|
|2¼ cup||All-purpose Flour|
|½ tsp||Baking Powder|
|About 1 C Seedless Raspberry Preserves|
|Prepared or Purchased White Icing|
Preheat oven to 350 degrees.
Cream together the butter and sugar until smooth. Beat in the egg and vanilla.
In a large bowl, sift the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture.
Roll out the dough to 1/4-inch thickness. Using a cookie cutter, cut out the candy cane shapes. Gather the scraps and re-roll the dough to 1/4-inch thickness. Cut out more candy cane shapes with the cookies cutter. Repeat until all of the dough has been used. Place the cookies on lightly greased baking sheets.
Bake for 12 to 17 minutes, or until the bottom edges just begin to brown. Remove the cookies from the oven and allow them to cool on the baking sheets about 5 minutes. Transfer the warm cookies to a work surface for decorating.
Pipe the outline of each cookie with white icing. Carefully spread approximately 1/2 to 1 teaspoon of the raspberry preserves over each cookie. (This works best when the cookies are still slightly warm.) Pipe zigzag lines on top of the preserves with more white icing.