Candy Cane Crisps(Okay To Freeze, From The Collection Of Lori Wilson)

• 1 c. butter, softened
• about 1 1/4 c. powdered sugar
• 1 1/2 tsp. vanilla
• 1 1/3 c. all-purpose flour
• 1 c. rolled oats
• about 3/4 c. coarsely crushed candy canes

1. In large bowl of an electric mixer, beat butter and 1 cup of the sugar until creamy; beat in vanilla.
2. In another bowl, stir together flour and oats; gradually add to butter mixture, blending thoroughly.
3. Add 1/4 cup of the crushed candy canes and mix until well combined.
4. Roll dough into 3/4-inch balls, then roll in remaining sugar to coat.
5. Place balls about 2 inches apart on greased and flour-dusted baking sheets.
6. Flatten cookies with a fork, making crisscross pattern with fork tines.
7. Sprinkle each with about 1/2 teaspoon crushed candy canes.
8. Bake at 325u0b0 for 18 to 20 minutes or until edges are lightly browned.
9. Let cool on baking sheets 2 to 3 minutes, then transfer to racks and cool completely.
10. Makes about 4 dozen.

butter, powdered sugar, vanilla, flour, rolled oats, candy canes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872878 (may not work)