INGREDIENTS
3
candy canes (5 1/2 inch), unwrapped
1/2
teaspoon ground cinnamon
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4
cup all-purpose flour
DIRECTIONS
1
Heat oven to 350°F. In small resealable food-storage plastic bag, place candy canes. Crush finely with rolling pin or mallet.
2
In small bowl, combine crushed candy canes with the sugar and cinnamon; set aside.
3
In large bowl, break up dough; stir in flour until well mixed. Reshape into log; cut cookie dough into 32 (1/4-inch) slices. Shape each into ball; roll in candy cane mixture. On ungreased cookie sheets, place balls 2 inches apart.
4
Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely; store in airtight container.
High Altitude (3500-6500 ft)
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