• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes about 50 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Shortbread
  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup corn starch
  • ½ tsp red food colouring
  • ¼ tsp peppermint extract

Serving Size: about 50 cookies


Serving Size: about 50 cookies

  • Preheat oven to 350°F (180°F). Line baking sheets with parchment paper.
  • Shortbread: Cream butter in a large bowl of an electric mixer on medium-high speed until very light in texture, about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour and corn starch in a separate medium bowl. Add to butter mixture on low speed until well combined.
  • Divide dough in half. Add red food colouring and peppermint extract to one half.
  • Roll 1 rounded teaspoonful (5 mL) of dough into a 6” (15 cm) rope on a lightly floured surface. Repeat, using 1 teaspoonful (5 mL) red dough. Place ropes side by side; gently twist together. Pinch ends to seal. Curve one end into the “hook” of a candy cane.
  • Place on prepared baking sheet 2” (5 cm) apart.
  • Bake in preheated oven 15 to 18 minutes. Cool on baking sheet 2 minutes. Transfer to wire cooling rack.


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