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    Candy Cane Crisps


    Source of Recipe


    Internet

    List of Ingredients




    Makes about 48

    1 cup butter or margarine, softened
    1 1/4 cups powdered sugar, divided
    1 1/2 teaspoons vanilla
    1 1/3 cups all-purpose flour
    1 cup rolled oats
    1/2 teaspoon salt
    3/4 cup coarsely crushed peppermint candy canes, divided

    Recipe



    Preheat oven to 325 F. In large bowl with an electric mixer, beat butter and 1 cup powdered 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 crushed peppermint candies; mix until well combined. Roll dough into 3/4" balls, then roll in remaining 1/4 cup sugar to coat. Place balls about 2 inches apart on greased and floured baking sheets. Flatten cookies with fork, making a crisscross pattern with fork tines. Sprinkle each with 1/2 teaspoon crushed peppermint candies. Bake 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets 2 to 3 minutes; transfer to wire racks to cool completely. Store in airtight containers.

 

 

 


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