Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

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.

Gallery

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
48
Yield:
4 dozen
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

    Advertisement
  • 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.

  • 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.

Nutrition Facts

77 calories; protein 0.6g; carbohydrates 9.4g; fat 4.2g; cholesterol 5.1mg; sodium 38.7mg. Full Nutrition
Advertisement