Categories: Christmas, cookie, not tried, peppermint

Ingredients

• 1 c butter, softened
• 1/2 c confectioner's sugar
• 1/2 tsp peppermint extract
• 1 1/4 c all-purpose flour
• 1/2 c cornstarch
• FROSTING:
• 2 T butter, softened
• 1 1/2 c confectioner's sugar
• 2 T milk
• 2-3 drops red food coloring, optional
• 1/2 c crushed peppermint candies

Directions

1. In a small mixing bowl, cream butter and confectioner’s sugar until light and fluffy.

2. Beat in extract.

3. Combine flour and cornstarch; gradually add to creamed mixture and mix well.

4. Shape into 1 inch balls.

5. Place 2 inches apart on ungreased baking sheets.

6. Bake at 350 for 10-12 minutes or until bottoms are lightly browned.

7. Remove to wire racks to cool.

8. In a small mixing bowl, beat butter until fluffy.

9. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth.

10. Spread over cooled cookies; sprinkle with crushed candies.

11. Sotre in an airtight container

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