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Christmas Scottish Shortbread Cookies

Preheat oven to 300F. Line two large baking sheets with parchment paper. In your stand mixer, cream together the butter and sugar until light and fluffy. Add egg yolks one at a time and mix until incorporated. Add vanilla and beat until fluffy. Sift the flour and baking soda into the wet ingredients. Mix until wet and all incorporated. Lightly flour your counter top, turn the dough out onto the co. . .

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Servings: 72

Prep Time: 00:10

Cook Time: 00:60

Main Ingredients

1 pound (2 cups) of softened salted butter

1 cup of brown sugar

2 egg yolks

1 teaspoon of vanilla

4 cups of all purpose flour

2 teaspoons of baking soda

2 cups of melted milk chocolate

1 cup of candy canes, crushed into fine pieces

Preparation

1Preheat oven to 300F. Line two large baking sheets with parchment paper.

2In your stand mixer, cream together the butter and sugar until light and fluffy. Add egg yolks one at a time and mix until incorporated. Add vanilla and beat until fluffy.

3Sift the flour and baking soda into the wet ingredients. Mix until wet and all incorporated.

4Lightly flour your counter top, turn the dough out onto the counter. Sprinkle the top of the dough with flour lightly, then roll the dough out to 1/4 inch thick. Cut out the cookies with both small square and round cookie cutters. Place on a baking sheet and bake for 9 to 10 minutes.

5Remove from the oven and place on a cooling rack. Cool completely and then dip into melted chocolate. Once dipped into the chocolate lay flat on a clean parchment paper piece. Sprinkle the tops with the crushed candy canes. Let them harden before packaging them up.

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