Candy Cane Crisps(Okay To Freeze, From The Collection Of Lori Wilson) – a delicious recipe with butter, powdered sugar, vanilla, flour, rolled oats, candy canes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 325u00b0 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.
960
kcal
Calories
54
g
Fat
101
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 c. butter, softened, about 1 1/4 c. powdered sugar, 1 1/2 tsp. vanilla, 1 1/3 c. all-purpose flour, and more.
Yes, Candy Cane Crisps(Okay To Freeze, From The Collection Of Lori Wilson) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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