I made these cookies a couple weeks ago after I found myself craving a dessert that featured mint candies (what can I say: pregnancy is weird), and they fit the bill so wonderfully I pretty much annihilated them all over a three-day period. They are delicious and kind of chewy and just perfect for the holidays, and if you’re particularly Martha-y you could probably decorate the top with colored icing to make them even more festive.

You’ll need:

1 cup butter, softened

1 1/4 cups powdered sugar

1 1/2 teaspoons vanilla

1 1/3 cups all-purpose flour

1 cup rolled oats

1/2 teaspoon salt

3/4 cup candy canes, coarsely crushed (I used mint candies, because that’s what I had on hand, and I crushed them by smashing the bejesus out of them with a mallet. Which was totally fun.)

Here’s what you do:

In a large bowl, beat the butter and 1 cup of the sugar until creamy, then beat in the vanilla. In another bowl, stir together flour, oats, and salt; then gradually add to the butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy and mix until well combined.

Roll the dough into 3/4-inch balls, then roll in remaining sugar (about 1/4 cup) to coat. Place balls about 2 inches apart on greased and floured baking sheets. Flatten cookies with a fork, making a crisscross pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes.

Bake in a 325 degree oven for about 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely.

I can attest to the fact that these are awfully damn good by themselves, but if you crumble one (or seven) into a bowl of vanilla ice cream, you will have something sort of . . . well, spiritual on your hands. Eat in heavenly peace.