During the travels many of the cookies were based on shortbread which is simply a rich, buttery cookie made of butter, flour and sugar. Shortbread typically have no eggs included in the recipe. The recipe I am sharing today includes cream cheese, which is not typical, but is very delicious.
Life doesn't get much easier or much sweeter than these tender, melt in your mouth cookie topped with a Candy Cane Kiss. Merry Christmas to you and yours.
Candy Cane Kissed Shortbread Cookies
1 lb. butter, room temperature
1 (8 oz) pkg cream cheese, room temperature
1 c. sugar
1 t. vanilla
4 c. flour
pinch of salt
Candy Cane Kisses
In large bowl of stand mixer, fitted with paddle attachment, cream together the butter and cream cheese. Add the sugar and vanilla, beating until light and fluffy. Gradually add the flour and salt to the butter mixture on low speed until combined. Refrigerate the dough for 15-20 minutes to make it easier to work with. Roll a rounded tablespoon of dough into a ball and top with a Candy Cane Kiss, pressing down into the dough. Place on a parchment lined baking sheet and bake in a preheated 375* oven for 8-10 minutes until bottom is light golden brown.