Ingredients
1 cup butter, softened1/2 cup confectioners’ sugar1/2 teaspoon peppermint extract1-1/4 cups all-purpose flour1/2 cup cornstarchFROSTING:2 tablespoons butter, softened2 tablespoons 2% milk1/4 teaspoon peppermint extract2 to 3 drops red food coloring, optional1-1/2 cups confectioners’ sugar1/2 cup crushed peppermint candies
Preparation
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.
Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners’ sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.
