Ingredients
1 cup butter, softened1 cup packed brown sugar1 large egg yolk, room temperature1-1/2 teaspoons peppermint extract2 cups all-purpose flourBUTTERCREAM:2 cups confectioners’ sugar1/4 cup butter, melted2 tablespoons 2% milk1/2 teaspoon peppermint extract2 drops red food coloring, optionalTOPPING:9 ounces white baking chocolate, melted and cooled slightly3/4 cup crushed candy canes (about 10 regular)
Preparation
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
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 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack.
In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set.
Lifting with parchment, remove shortbread from pan. Cut into bars.
