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Candy Cane Crisps

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  Butter/Margarine 1⁄2 Pound, softened
  Powdered sugar 1 1⁄4 Cup (20 tbs)
  Vanilla 1 1⁄2 Teaspoon
  All purpose flour 1 1⁄3 Cup (21.33 tbs)
  Rolled oats 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Candy canes 3⁄4 Cup (12 tbs), coarsely crushed

In large bowl of an electric mixer, beat butter and 1 cup of the sugar until creamy; beat in vanilla.
In another bowl, stir together flour, oats, and salt; gradually add to butter mixture, blending thoroughly.
Add 1/4 cup of the crushed candy canes and mix until well combined.
Roll dough into 3/4-inch balls, then roll in remaining sugar (about 1/4 cup) to coat.
Place balls about 2 inches apart on greased and flour-dusted baking sheets.
Flatten cookies with a fork, making a crisscross pattern with fork tines.
Sprinkle each with about 1/2 teaspoon crushed candy canes.
Bake in a 325° oven for 18 to 20 minutes or until edges are lightly browned.
Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely.
Store airtight.

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