Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Tuesday, December 18, 2012

Holiday Shortbread Cookies

It's a cookie-filled time of the year. These shortbread bites are full of all the pepperminty, chocolatey, sweet and salty goodness I crave from a Christmas cookie.

The Nutrition Rundown: These buttery treats made with whole wheat flour and antioxidant-rich dark chocolate are best enjoyed in petite portions to prevent overindulgence. Cut small and individually wrap a couple for each of your friends.

Holiday Shortbread

2 sticks butter
¼ cup granulated sugar
½ cup confectioners’ sugar
2 cups flour
1 tsp salt
 9-12 oz bittersweet chocolate
4 candy canes, broken up

  1. Beat 2 sticks butter, 1/4 cup granulated sugar and 1/2 cup confectioners' sugar until fluffy. Whisk 2 cups flour and 1 teaspoon salt, then stir into the butter mixture. 
  2. Press into a buttered 8-inch square pan. Chill 30 minutes. Bake 35-40 minutes at 300 degrees. Leave in pan to cool.
  3. Once shortbread is baked and cooled, melt chocolate over double boiler on stove. Spread on shortbread and sprinkle crumbled candy canes on top. 
  4. Allow to cool 1 hour before serving. Cut into small squares or pieces.

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