Candy Cane Crisps

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

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.

Reviews of Candy Cane Crisps:

1-5 of 8 reviews   Next >>

  janae in canada  Dec 16, 2007
Would make this again.
I like your recipes five stars

  A cookie baker in Pennsylvania  Dec 14, 2007
Would make this again.
would definetely make these again. First time I ever had an anisette cookie that wasn't dry. They were delicious! five stars

  Natalie in Pennsylvania  Dec 2, 2007
Would make this again.
Our first Christmas together, my husband begged me to learn this recipe from my mother-in-law. Now I make them every Christmas and I love sharing this unique cookie with my friends and co-workers. My husband even told me last year that my cookies were better than his mother's! five stars

  Jamie in Michigan  Dec 7, 2006
Would make this again.
These cookies were yummy, and fun to make. I will make these again very soon. five stars

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

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