|The first batch are white on white with crushed peppermint candies|
I made two batches of these this year, as it is one of my favorites and they look so festive on the cookie platters in addition to being so good. Over the years I've made these with the peppermint extract I had on hand at the time and I need to tell you that using real peppermint extract in these is the key. If you can help it, do not use imitation peppermint extract.
|The second batch were tinted red with white glaze and peppermint candies|
1 c butter
1/2 c powdered sugar
1/2 c cornstarch
1/2 t peppermint extract
1 1/2 c flour
1 1/2 c powdered sugar
2 T butter
1/4 t peppermint extract
1 - 2 T milk
peppermint candies or candy canes, crushed
Combine butter and powdered sugar in a bowl and beat smooth. Add the rest of the ingredients, beat well. You can either divide the dough into fourths and roll each into a log about 1 inch in diameter, wrap in plastic wrap and chill, or place all the dough to chill for about 30 - 60 minutes. If you chose to roll the dough into logs, slice each log into rounds, about 1/8" thick. If you chose to chill the dough whole, shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets.
Bake at 350 approximately 12-14 minutes. Remove to cool completely. Make glaze by combining the ingredients except the candy. Use only enough milk to make it spreading consistency. While wet, sprinkle with crushed candies. Let harden.
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