Candy Cane Crisps

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

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.

Makes about 48

Reviews of Candy Cane Crisps :

1-3 of 5 reviews Next >>

A foodie in Michigan Dec 15, 2005
Would make this again.
This is a wonderful cookie and my family loved it! The kids had a great time making them!

A foodie in Illinois Dec 21, 2002
Would make this again.
Quick, Easy and yummy, lots of steps the kids can help with!!

katie in Virginia Dec 20, 2002
Would make this again.
yummy

e

100% would make this again
Review this recipe
Read reviews

Send to a friend

print recipe

Recipes

Articles