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Candy Cane Crisps

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Ingredients
  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
Directions

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.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Cookie

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3261 Calories from Fat 1684

% Daily Value*

Total Fat 192 g295.1%

Saturated Fat 117.7 g588.3%

Trans Fat 0 g

Cholesterol 487.7 mg162.6%

Sodium 997.9 mg41.6%

Total Carbohydrates 352 g117.4%

Dietary Fiber 13.4 g53.7%

Sugars 162.5 g

Protein 32 g63.3%

Vitamin A 113.4% Vitamin C

Calcium 11.7% Iron 63.2%

*Based on a 2000 Calorie diet

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Candy Cane Crisps Recipe