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 (for 4 servings):
- 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
Preheat the oven to 325 degrees F (165 degrees C).
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.