They’re not the prettiest, but they are one of my absolute favorite cookies with a crisp butter crunch and the snap of minty candy canes. The batter benefits from some time in the fridge before cooking. And, instead of using the fork-press method, I gently pressed down with my thumb.
Candy Cane Crisps
1 Cup Butter (Softened)
1 1/4 Cups Powdered Sugar
1 1/2 Tsp. Vanilla
1 1/3 Cups Flour
1 Cup Rolled Oats
1/2 Tsp. Salt
3/4 Cup Coarsely Crushed Candy Canes
Beat soft butter and 1 cup of the powered 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 into the remaining powered sugar to coat. Place balls on greased sheets – flatten cookies with a fork, making crisscross pattern with fork tines. Sprinkle each cookie with about 1/2 tsp. crushed candy canes.
Bake in 325 oven for 18 to 20 minutes – cool on sheet for 2 minutes prior to transferring to racks. Store airtight. Makes 4 dozen.
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