Candy Cane Crisps(Okay to Freeze, from the Collection of Lori Wilson)

In large bowl of an electric mixer, beat butter and 1 cup of the sugar until creamy; beat in vanilla.

In another bowl, stir together flour and oats; gradually add to butter mixture, blending thoroughly.

Add 1/4 cup of the crushed candy canes and mix until well combined.

Roll dough into 3/4-inch balls, then roll in remaining sugar to coat.

Place balls about 2 inches apart on greased and flour-dusted baking sheets.

Flatten cookies with a fork, making crisscross pattern with fork tines.

Sprinkle each with about 1/2 teaspoon crushed candy canes.

Bake at 325° for 18 to 20 minutes or until edges are lightly browned.

Let cool on baking sheets 2 to 3 minutes, then transfer to racks and cool completely.

Makes about 4 dozen.