1 c. butter
2 tsp. vanilla
1/2 c. confectioners' sugar
2 tbsp. water
2 1/2 c. sifted flour
1/2 tsp. salt
1 1/2 c. Quaker oats

Beat butter and vanilla until creamy. Add sugar gradually; beat until fluffy. Add water. Sift flour and salt together. Add to creamed mixture; mix well. Stir in oats until well blended. Dough will be quite stiff. Make into candy cane shapes; place on an ungreased cookie sheet.

Bake in slow oven (325 degrees) for 20-25 minutes; cool. Frost canes with white frosting. Color some of the white frosting with red food coloring and make red stripes across the canes. Makes 36 candy cane cookies.