Monday, November 09, 2009

Candy Cane Crisps

Candy Cane Crisps

1 cup margarine, at room temperature
about 1 1/4 cups powdered sugar
1 1/2 teaspoon vanilla
1 1/3 cups flour
1 cup rolled oats
1/2 teaspoon salt
about 3/4 cup coarsely crushed candy canes or hard peppermint candies

In large bowl of an electric mixer, beat margarine and 1 cup of the sugar until creamy, beat in vanilla. In another bowl, stir together flour, oats and salt, gradually add to margarine mixture, blending thoughly. 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 powdered 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 criss-cross pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes. Bake in a 325 degree oven until edges are lightly browned 18-20 minutes, then transfer to racks and let cool completely. Store airtight. Makes 4 dozen cookies.


Cat Nap Inn Primitives said...

oooohh you always come up with the best recipes..this one sounds good too...I can taste the peppermint.:)

Shirley said...

Gina, These are recipes that I've collected since in my teens!