Saturday, January 23, 2010
Yield: 3 1/2 dozen
1 c butter - softened
1/2 c confectioners' sugar
1/2 t peppermint extract
1-1/4 c flour
1/2 c cornstarch
2 T butter - softened
1-1/2 c confectioners' sugar
2 T milk
1/4 t peppermint extract
2-3 drops red food coloring - optional
1/2 c crushed peppermint candies
In a small mixing bowl, cream butter and sugar until light and fluffy. Beat in extract.
Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased baking sheets.
Bake at 350º for 10-12 minutes or until bottoms are lightly browned.
Remove to wire racks to cool.
In a small mixing bowl, beat butter until fluffy.
Add the confectioners' sugar, milk, extract and food coloring; beat until smooth.
Spread over cooled cookies; sprinkle with crushed candies.
Store in an airtight container.
Nutritional facts (daily value): Calories 3596kcal; Protein 19g (39%); Total Fat 210g (323%)(Sat. 132g (660%)); Chol. 552mg (184%); Carb. 418g (139%); Fiber 5g (19%); Sugars 237g; Calcium 123mg (12%); Iron 8mg (43%)