Candy Cane Cookies

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Candy Cane Cookies

SERVINGS

4 Dozen Cookies

COOKING TIME

RATING

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Ingredients

3/4 Cup(s) (1-1/2 sticks) butter or margarine
1 Cup(s) Sugar
1/2 Teaspoon(s) vanilla
1/4 Teaspoon(s) peppermint extract
2 Cup(s) sifted all-purpose flour
1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

Cooking Instructions

Beat together butter and sugar until creamy. Blend in egg, vanilla and peppermint extract. Sift together flour, baking powder and salt; gradually add to creamed mixture. Stir in oats. Roll out dough between 2 sheets of waxed paper to form a 12 x 6" rectangle. Refrigerate several hours or overnight. Remove top sheet of waxed paper. Cut into 6 x 1/4" slices. Shape into ropes, twisting to form candy canes. Bake on ungreased cookie sheets in preheated moderate oven (375° F) 8 to 10 minutes. Cool on cookie sheets 1 minute before removing to wire racks. Decorate with confectioners sugar frosting and red hot cinnamon candies.

Serving Tips:
Peppermint Sugar Topping: Crush 12 round hard peppermint candies (or 6 small candy canes) is blender. Transfer to small bowl and add 3 tablespoons granulated sugar; mix well. Sprinkle on top of cookies immediately after removing cookie sheets from oven.
Snowman Cookies: Eliminate food coloring and peppermint extract. After twisting dough into ropes, shape each rope into a circle, pinching ends to seal. Stack three circles on top of one another on cookie sheet forming snowmen. Bake according to directions, increasing time by 2 to 3 minutes if needed. Transfer cookies to cooling racks and sprinkle with posdered sugar while warm. Cool.