For the next few weeks I’d like to focus on holiday goodies as we approach Christmas and the New Year. Here is a yummy treat that can used all year, just substitute crushed peppermint for colorful sprinkles, change food coloring color accordingly. Enjoy!
- 1/2 cup powdered sugar
- 1 cup butter, softened
- 1/2 teaspoon peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 cups powdered sugar
- 2 tablespoons butter, softened
- 1 -2 tablespoon milk
- 1/4 teaspoon peppermint extract
- 2 -3 drops red food coloring
- hard peppermint candies or candy canes, crushed
FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
Beat at medium speed until creamy (1 to 2 minutes).
Reduce speed to low; add flour and cornstarch.
Beat until well mixed (1 to 2 minutes).
Cover; refrigerate until firm (30 to 60 minutes).
Pre-heat oven to 350°. Shape rounded teaspoonfuls of dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.
Tip: put crushed candy in a bowl and”dip” the top of cookies in them right after frosting.