Friday, December 17, 2010

From the Kitchen: Candy Cane Crisps

Every year we go to our small town’s annual Christmas parade. Every year the candy output seems to increase… my kids get as excited as at Halloween, and we come home with bucket-loads of snowy candy. Some of it is edible, but most of the hard candy has been shattered by being first frozen, then tossed from a haywagon-turned-float. Including hundreds of tiny candy canes. What to do? Bake these cookies! Or make mint hot chocolate, depending on your mood and energy level :)


Candy Cane Crisps

  • 1 c butter, softened
  • 1 1/4 c powdered sugar
  • 1 1/2 tsp vanilla
  • 1 1/3 c flour
  • 1 c rolled oats
  • 1/2 tsp salt
  • 1/2 cup finely crushed candy canes
  • 1/2 cup granulated sugar for coating

Preheat oven to 325 degrees F. Mix all ingredients until well blended. Roll into 3/4” balls, roll in granulated sugar to coat and place on an ungreased baking sheet. Make a criss-cross pattern with a fork and bake for 18-20 minutes, until bottom is ever-so-slightly browned. They will get crispier as they cool.


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