Ingredients
- COOKIE :
- 1 cup butter, softened
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- 1-1¼ cups all-purpose flour
- ½ cup cornstarch
- FROSTING:
- 2 tablespoons butter, softened
- 1-2 tablespoons milk
- ¼ teaspoon peppermint extract
- 1-1½ cups powdered sugar
- ½ cup candy canes or hard peppermint candy, crushed
Instructions
- Combine butter, powdered sugar and peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. In a separate bowl, combine flour and cornstarch.
- Gradually add to creamed mixture and beat at low speed until well mixed.
- Cover and refrigerate until firm at least one hour.
- Preheat oven to 350°.
- Shape dough into 1-inch balls, and place it 2 inch apart on ungreased baking sheets.
- Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
- In a small bowl, beat butter until fluffy. Add the powdered sugar, milk and peppermint extract and beat until smooth.
- Spread over cooled cookies and immediately sprinkle with crushed candies.
- Store in an airtight container.
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