candy cane crisps
1 cup butter or margarine, softened
1 ¼ cups powdered sugar
1 ½ teaspoons vanilla
1 ½ cups all-purpose flour
1 cup rolled oats
½ teaspoon salt
¾ cup coarsely crushed candy canes (I blended mine in a blender to get more of a powdery candy cane)
IN a 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 ¼ cup of the crushed candy canes and mix until well combined.
ROLL dough into ¾ inch balls, then roll in remaining powdered sugar to coat. Place balls about 2 inches apart on greased cookie sheets. Flatten cookies with a fork, making crisscross patterns with fork tines. Sprinkle each with about ½ 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. Makes about 4 dozen.
1 cup butter or margarine, softened
1 ¼ cups powdered sugar
1 ½ teaspoons vanilla
1 ½ cups all-purpose flour
1 cup rolled oats
½ teaspoon salt
¾ cup coarsely crushed candy canes (I blended mine in a blender to get more of a powdery candy cane)
IN a 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 ¼ cup of the crushed candy canes and mix until well combined.
ROLL dough into ¾ inch balls, then roll in remaining powdered sugar to coat. Place balls about 2 inches apart on greased cookie sheets. Flatten cookies with a fork, making crisscross patterns with fork tines. Sprinkle each with about ½ 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. Makes about 4 dozen.
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