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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
- Directions:
- ●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.
Details
Servings 4
Preparation
Step 1
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
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