Thursday, September 01, 2005
½ cup powdered sugar
1 cup butter -- softened
½ teaspoon peppermint extract
1¼ cups all-purpose flour
½ cup cornstarch
1½ cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk
¼ teaspoon peppermint extract
2-3 drops red food color, if desired
Candy canes or hard peppermint candy, crushed
Combine sugar, butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).
Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.
Yield: 4 dozen cookies
VAL'S NOTES: These are from the Land o' Lakes website... They are so, so yummy if you love peppermint like I do. They absolutely melt in your mouth and the frosting is a perfect addition -- it is a great texture contrast and it makes the cookies look pretty. (I got fewer, but I made the cookies a bit too large even for my liking. they do expand a bit in the oven. I'd say a perfect yield would be around 36. 48 and the cookies would be a bit too small.)