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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A great way to use leftover candy canes. To crush the candy canes use a blender and pulse until very fine. Use different colored decorator sugar for different seasons. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1 cup confectioners' sugar |
2 teaspoons vanilla extract |
1 1/4 cups all-purpose flour |
1/2 teaspoon salt |
1 cup rolled oats |
1/3 cup crushed peppermint candies |
1/3 cup white sugar |
1 tablespoon red decorator sugar |
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, shortening, and confectioners' sugar until smooth. Stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Mix in the oats and crushed candies. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets. Combine the white and red sugars. Flatten cookies to 1/4 inch thickness using the bottom of a glass dipped in the sugar mixture.
3. Bake for 10 to 12 minutes in the preheated oven, or until the bottoms are lightly brown. Allow cookies to cool for at least 2 minutes on the baking sheets before removing to wire racks to cool completely.
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