Ingredients
3/4 cup butter, softened1 cup sugar2 large eggs, room temperature2-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt3/4 cup peppermint candies (about 25 pieces), finely crushedGLAZE:2 cups confectioners’ sugar3 tablespoons 2% milk1/8 teaspoon peppermint extractRed or green food coloring, optional
Preparation
In a large bowl, cream butter and sugar. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture. Stir in crushed candies. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into shapes with a floured 2-1/2-in. star cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 325° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
For glaze, in a small bowl, combine confectioners’ sugar, milk and extract; stir until smooth. Tint with food coloring if desired. Spread over cookies.
