It wouldn't be the holidays without candy canes and shortbread. So why not combine them? I suggest running the candy canes through a grinder. You'll get a better texture for the cookes since there won't be huge chunks of candy in them. It doesn't have to be as fine as sugar, but the more ground up, the better. I don't normally love peppermint things, but I did like these cookies. At first you think the candy cane is going to be overpowering, but the shortbread holds up nicely in the second bite.
Candy Cane Shortbread
For the Cookies
1 cup butter, softened
1/4 cup sugar
1/4 ground candy canes
1 tsp vanilla
2 cups flour
1/4 cup cornstarch
For the Frosting
1 cup powdered sugar
1-2 Tbsp. milk
1/2 tsp. vanilla
1/8-1/4 cup ground candy canes (Any larger chunks should be used here instead of in the cookies. The amount you need will depend on how much you sprinkle on top of the cookies.)
1- Preheat oven to 300 degrees and line baking sheets with parchment paper.
2- In a large bowl, cream the butter and sugar. Add the ground candy canes and vanilla and mix thoroughly. Gradually add the flour and cornstarch and mix until the dough forms.
3- Form into 1" balls and place onto prepared baking sheets. Gently press down on each cookie to flatten using fingers or a glass dipped in sugar (I prefer the glass method).
4- Bake for 25-30 minutes or until the bottoms begin to brown.
5- Cool for 5 minutes on the baking sheet then remove to a wire rack to cool completely. Combine the powdered sugar, 1 Tbsp. of milk and vanilla and mix until the frosting is smooth adding more milk as needed. Drizzle cookies with frosting then sprinkle with the ground candy canes.