- 4
Ingredients
- FOR COOKIE:
- 1 cup LAND O LAKES® Butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups King Arthur® Unbleached All-Purpose Flour
- 1/2 cup Argo® Corn Starch
- FOR GLAZE:
- 1-1/2 cups powdered sugar
- 2 tablespoons LAND O LAKES® Butter, softened
- 1 to 2 tablespoons milk
- 1/4 teaspoon peppermint extract
- 2 to 3 drops red food color, if desired
- Candy canes or hard peppermint candy, crushed
Preparation
Step 1
PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
COMBINE butter, powdered sugar 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 dough; refrigerate until firm (30 to 60 minutes).
SHAPE rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on parchment-lined cookie sheets.
BAKE 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; slide parchment with cookies onto a wire rack to cool. Cool completely.
FOR GLAZE, combine powdered sugar, butter, peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle glaze over cookies on parchment. Immediately sprinkle with crushed candy.
Number of Servings: 4 dozen cookies