Candy Cane Shortbread Bars
adapted from Taste of Home
Makes one 9x13 pan
1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk
1-1/2 teaspoons peppermint extract
2 cups all-purpose flour
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons 2% milk
1/2 teaspoon peppermint extract
3/4 cup crushed candy canes (or a bit less)
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan. Bake 15-19 minutes or until edges are brown. Cool completely in pan on a wire rack.
3. In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Sprinkle with crushed candy canes; let stand until set (press candy canes lightly into frosting with your hand or the back of a big serving spoon). Cut into bars.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **