Peppermint Meltaway Cookies
1 cup butter, softened – make sure it’s at room temperature or you won’t have good results.
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch (yes, you read that right – 1/2 cup)
2 tablespoons butter, softened
1-1/2 cups confectioners’ sugar
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
1/2 cup crushed peppermint candies (I use candy canes)
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, & extract; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.
Yield: approx. 3 1/2 dozen.