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    Candy Cane Crisps


    Source of Recipe


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    List of Ingredients





    Makes 1 1/2 dozen cookies

    1 1/3 cups (about 1/3 tub) Nestl� Toll House Refrigerated Sugar Cookie Tub Dough, slightly softened
    1/2 cup crushed candy canes

    PREHEAT oven to 325� F.

    STIR crushed candy canes into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1-inch balls. Place 2 inches apart on foil-lined greased baking sheets.

    BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    Tip: Drizzle Candy Cane Crisps with melted Nestl� Toll House Premier White Morsels.

    Recipe
 

 

 

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