Sarasotas Candy Cane Bread Recipes

Steps:

• 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.

Steps:

• Stir together flour, brown sugar, baking powder and salt.
• Cut in the butter or margarine until mixture resembles coarse crumbs. Add nuts.
• Mix egg and milk. Stir into dry mixture just till moistened.
• On a lightly floured surface, pat dough to a 10 x 7-inch rectangle, 1/2 inch thick. Cut crosswise into 1-inch strips. Twist each strip by holding both ends. Bend 1 end to form a candy cane.
• Place several inches apart on greased baking sheet. Bake at 425 degrees for 10 minutes or till light brown.
• Carefully transfer to rack. Cool. Coat each cane with powdered Sugar Icing. Decorate, using decorator icing, cinnamon candies, or peppermint candies as desired. Makes 10.
• Powdered Sugar Icing: In bowl combine 2 cups sifted powdered sugar and enough milk to make of drizzling consistency.