 | | Directions |
- Combine 1/2 cup of powdered sugar, 1 cup butter and 1/2 teaspoon of peppermint extract in a large mixer bowl.
- Beat on medium speed, scraping down the sides of the bowl until creamy.
- Lower the speed to low, add the flour and cornstarch.
- Beat until well mixed.
- Using your hands, form dough into a ball and wrap it in plastic wrap and refrigerate until firm, approximately 1 hour.
- Heat oven to 350° F.
- Shape dough into one inch balls and place one inch apart onto an ungreased cookie sheet.
- With the bottom of a round glass, press each cookie down slightly.
- Bake 12-15 minutes or until the edges are lightly browned.
- Allow them to sit on the baking sheet for one minute before removing them to a cooling rack.
- Combine the glaze ingredients in a small bowl.
- Spread a small amount on top of each cookie.
- Sprinkle immediately with crushed candy.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: baking sheets, mixer, smal mixing bowl
|  | | Ingredients | | - | | COOKIES: |
| - | | 1/2 cup powdered sugar |
| - | | 1 cup unsalted butter - softened |
| - | | 1 1/4 cups flour |
| - | | 1/2 teaspoon peppermint extract |
| - | | 1/2 cup cornstarch |
| - | | GLAZE: |
| - | | 1 1/2 cups powdered sugar |
| - | | 2 tablespoons unsalted butter - melted |
| - | | 1/4 teaspoon peppermint extract |
| - | | 2 tablespoons milk |
| - | | 2 drops red food coloring |
| - | | 4 candy canes - crushed |
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