Candy Cane Crisps

Each Christmas my mum’s good friend would bring us a tin of Christmas cookies.  Every cookie more delicious than the next with the standout cookie being the candy cane crisp.  With a rich and buttery shortbread base and a crispy texture from the melted candy cane, we looked forward to these highly anticipated cookies year after year.  

Candy canes can be found on shelves everywhere at Christmas but there’s no reason you can’t enjoy these festive goodies year round.  These melt-in-your mouth treats are easy to make, pretty to look at and for any mint lover, they really hit the spot.

For the cookies

1 cup butter

1 cup icing sugar

1 1/2 tsp canilla

1 1/3 cup flour

1 cup oatmeal

1/2 tsp salt

1/4 cup crushed candy cane

For finishing

1/4 cup icing sugar

1/2 cup crushed candy cane

In a large bowl, cream butter and sugar; mix in vanilla.   

In a medium bowl combine flour, oats, salt and crushed candy canes. 

Add dry ingredients to butter mixture and combine. 

Roll teaspoons of the dough into 3/4” balls, then roll in icing sugar.   

Place balls on parchment-lined cookie sheets, flatten with a fork and sprinkle with crushed candy cane. be sure to leave space as they spread while baking.

Bake at 325F for 18-20 minutes.  Let sit on tray 5 minutes then transfer to cooling rack to cool.  Once completely cooled store in airtight container. 

Makes 4 dozen cookies.