By Tara Bench
A classic Christmas shape -- the buttery shortbread texture is perfect for dunking.
Makes: about 2 dozen
Work: 30 minutes
Total: 1 hour 45 minutes
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 recipe Lemon Royal Icing (on Slide 3)
1/3 cup white sanding sugar
1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment; set aside.
2. In a mixing bowl beat butter and granulated sugar together on medium speed until fluffy, about 3 minutes. Mix in vanilla and egg white. Reduce speed to low and add flour and salt; mix until combined. Wrap dough in plastic and chill for 1 hour or overnight.
3. Pinch off a 1-1/4-inch ball of dough. Roll into a 5-1/2-inch rope. Shape into a candy cane hook and place on baking sheet; repeat with remaining dough, spacing cookies about 1 inch apart. Bake 12 to 15 minutes, until cookies are cooked through but not browned. Let cool on parchment on a cooling rack.
4. In a small bowl thin about 1/2 cup Lemon Royal Icing with extra lemon juice or water to the consistency of milk. Use a small clean brush to paint entire cookie or paint stripes; sprinkle cookies with sanding sugar and tap off any excess. Set aside to dry for 1 hour.