1 c. sugar
1 c. vegetable oil
1/2 c. confectioners' sugar
3/4 c. butter, softened
1 c. crushed candy canes
2 eggs, beaten
2 tsp. vanilla extract
4 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. crushed pecans

Preheat oven to 375 degrees. Cream sugar, oil, confectioners' sugar and butter in a large bowl. Stir in crushed candy canes. Add eggs and vanilla; mix well. Stir flour, salt and soda into creamed mixture. Fold in pecans.

Drop mixture by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes. Cool on rack, paper towels, or brown paper bag. Yields 36 cookies.