Peppermint Meltaways

By Lori01

“This recipe is very pretty and festive-looking on a cookie platter. I often cover a plate of these meltaways with red or green plastic wrap and a bright holiday bow in one corner.” And yes, they really do melt in your mouth!
Following the recipe exactly achieves perfect results, and I surely wouldn't change a thing. I usually make the dough the night before baking and place in a covered container in the frig for easier handling. Mix all ingredients by hand, not by electric mixer. Be sure to use peppermint extract, not mint. Don't overbake waiting for the tops to brown. Made as directed, the frosting is wonderful! Be sure that the cookies have cooled completely. The frosting spreads well then firms enough when dry so that the cookies are fairly stackable in a tin. I break up canes with a hammer between waxed paper then roll them to a finer state with a rolling pin. Frost a cookie then sprinkle right away before the frosting dries. I don't use food coloring, since they look so sweet and festive, as shown. Love them!!

Ingredients

• FROSTING:
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies
• Nutrition Facts: 1 cookie equals 90 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 36 mg sodium, 11 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Details

Servings 4

Preparation

Step 1

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 and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.



Nutrition Facts: 1 cookie equals 90 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 36 mg sodium, 11 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.