Cookie Ingredients:
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1 1/4 cups flour
- 1/2 cup cornstarch
Frosting Ingredients
- 2 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon peppermint extract
- Red food coloring (optional)
- 1/2 cup crushed red and white peppermint candies
Preheat oven to 350 degrees. Start with cookie ingredients. In a small mixing bowl, cream the butter and powdered sugar until light and fluffy. Beat in peppermint extract. Combine flour and cornstarch; gradually add to creamed mixture, and mix well. Shape into 1″ balls. Place 2″ apart on ungreased baking sheets. Bake for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Meanwhile, make frosting. In a small mixing bowl, beat butter until fluffy. Add powdered sugar, milk, extract, and food coloring (if desired). Beat until smooth. Spread over cooled cookies; sprinkle immediately with crushed candies, patting down so they stay. Store in airtight container. Yields 24-30 cookies.
To make a festive Christmas cookie plate, make a second batch substituting green food coloring and green and white peppermint candies.