Beat butter and vanilla until creamy. Add sugar gradually; beat until fluffy. Add water. Sift together flour and salt; add to creamed mixture, mixing thoroughly. Gradually mix in oats until blended. (Dough will be quite stiff.)
Roll dough into log shape. Break off about 4" to 5" of dough. Shape into cane. Place on ungreased cookie sheet. Bake at 325 degrees for 20 to 25 minutes. Cool completely.
In a small bowl, mix some powdered sugar with a few drops of milk until it makes a smooth glaze which can coat the cookies and be thick enough to appear white. Place a candy cane face down in the glaze. Using your fingers, make sure all sides are covered except the bottom. Remove and let excess glaze run off for a moment. Place on wax paper. Make more glaze as needed. In an hour or so, when the glaze is 90% dry, use a dull knife to cut any excess drips from the bottom edge of the canes. Place on flat surface until completely dry (cookie sheets are great for this and are very portable).
Make red buttercream icing by combining all ingredients. Do not use too much red or the frosting will become bitter (more of a dark pink - I prefer Chefmaster Liqua-Gel Food Color available on Amazon). Test for correct thickness before finishing by putting a small amount in a decorating tube before you remove/clean the mixer bowl. Add more milk to make it easier to pipe, more powdered sugar to make it more solid. Using a 1/4 flat ribbon decorating point, make red stripes on the candy canes. Let dry completely before storing in cookie tins
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|Serving Size: 1 Serving (9g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 58 (100%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 16.9mg||5 %|
|Sodium 45.5mg||2 %|
|Potassium 2.4mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
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Calories per serving: 58
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