Peppermint Meltaways
These melt in your mouth. Make sure you cream the butter well with the confectioners’ sugar or the cookies will melt. I put the dough in the fridge between baking batches and I believe that helped a lot; if the butter is too soft, the cookies will melt.
These are also delicious without the frosting.
1 cup butter, softened
½ cup confectioners’ sugar
½ teaspoon peppermint extract
1 ¼ cups all-purpose flour
½ cup cornstarch
Frosting:
2 tablespoons butter, softened
1 ½ cups confectioners’ sugar
2 tablespoons milk
¼ teaspoon peppermint extract
2 to 3 drops red food coloring, optional
½ cup crushed peppermint candies
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.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
You must cool them completely before adding frosting or they will fall apart.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over the cooled cookies; sprinkle with the crushed candies. Store in an airtight container.
Yield: 3 ½ dozen
Papas Cutting Board 