- 3
- 30 mins
Ingredients
- Icing:
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 tsp peppermint extract
- 1 1/4 cup AP flour
- 1/2 cup cornstarch
- 2 Tbsp butter, softened
- 2 Tbsp 2% milk
- 1/4 tsp peppermint extract
- 2 to 3 drops red food coloring, optional
- 1 1/2 cups confectioners' sugar
- 1/2 cup crushed peppermint candies
Preparation
Step 1
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in peppermint extract. In another bowl, whisk flour and cornstarch; gradually beat into the creamed mixture. Refrigerate, covered, 30 minutes or until dough is firm enough to handle.
Preheat oven to 350. Shape dough into 1 inch balls; place 2 inches apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
In a bowl, beat butter until creamy. Beat in milk, peppermint extract and, if desired, food coloring. Beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with candies. Store in an airtight container.
Per cookie: 126 cal, 7g fat (4g sat), 18mg chol, 56mg sodium, 15g carbs, 1g pro.