Peppermint Meltaways with a twist

Have you ever made a cookie you weren’t sue if you were going to include on the gifted cookie platters, because you want to keep them for yourself?

This is the one for me. I went a step past the Taste of Home cookie. I made these last year and really enjoyed them. So, this year, I decided to add half of a piece of Andes Peppermint chocolate to the center. Oh My!

I will do it this way from now on.

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 soft 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 I used peppermint chips for frosting on some, soft candy cane pieces for others

Good without frosting TOH best Holiday recipes 2009