Candy Cane Crisps

Candy Cane Crisps

1 roll Refrigerated Sugar Cookie 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.

Makes 1 1/2 dozen cookies