Candy Cane Cookies

Whoever thinks holiday spirit ends after December 25th should really try our quick and easy recipe for Candy Cane Cookies. Using a hint of peppermint extract and a few other delicious ingredients, these delightfully surprising cookies are so good you might start celebrating the season sometime in July.

Ingredients

3/4 cup (1-1/2 sticks) butter or margarine
1 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon peppermint extract
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)

How to make it

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.