Dessert - Candy Cane Crisps
by Lee Gibson
||Hands down, my favourite cookie. Yes, I like it even better than chocolate chip. Made correctly, they're crispy, buttery, and not overpoweringly sweet. Yum yum.|
- 1c butter
- 1c powdered sugar
- 1.3c flour
- 1.5t vanilla
- 1c oatmeal
- .5t salt
- .25c crushed peppermints, for batter
- .25c coarsely crushed peppermints, for topping
||Cream together butter and sugar. Add flour by parts, and mix in remaining ingredients.
Roll rounded teaspoonfuls of the dough in powdered sugar. Mash balls onto greased and floured cookie sheet, and top with coarsely crushed peppermint. Use a fork, pressed twice at 90 degrees, like with peanut butter cookies. A meat tenderizer works just great, and is less work. Be sure to press hard...you're looking for a thin, crispy cookie. Bake in preheated 325 degree oven for 18-20 minutes. Best served after fully cooled, as they get crispier as they sit.
||Some...about two pans of cookies|
|Time to Make
||About an hour|