PEPPERMINT MELTAWAYS

By JASON_MARY

Ingredients

• TOPPING:
• 1 C BUTTER
• 1/2 C CONFECTIONERS' SUGAR
• 1/2 tsp PEPPERMINT EXTRACT
• 1 1/4 C ALL PURPOSE FLOUR
• 1/2 C CORNSTARCH
• 2 T BUTTER, SOFTENED
• 1 1/2 C CONFECTIONERS' SUGAR
• 2 T MILK
• 1/4 tsp PEPPERMINT EXTRACT
• 2 TO 3 DROPS RED FOOD COLORING,OPTIONAL
• 1/2 C CRUSHED PEPPERMINT CANDIES

Preparation

Step 1

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.

2. SHAPE INTO 1 INCH BALLS. PLACE 2 INCHES APART ON UNGREASED BAKING SHEETS. BAKE AT 350 DEGREES FOR 10-12 MINUTES OR UNTIL BOTTOMS ARE LIGHTLY BROWNED. REMOVE TO WIRE RACKS TO COOL.

3. 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; SPRIKLE WITH CRUSHED CANDIES. STORE IN AN AIRTIGHT CONTAINER.