These cookies were so wonderfully delicious. The cookie is a super tender peppermint shortbread. They are really easy to make too. You can leave the frosting white, and just spread it on with a butter knife instead of piping it. I ended up doing that with the last half anyway because my cheap disposable piping bag busted. I had to increase the frosting just a bit to make up for the extra amount it took up to pipe it- I just added a bit more butter and sugar. These were gone so quickly in my house- I want more!
adapted from Taste of Home
1 cup butter, softened (pinch of salt if using unsalted butter)
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies
1. 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.
2. Shape into 1-in. balls. (I used a small, one-inch cookie scoop; it was perfect.) Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
3. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and, if desired, food coloring; beat until smooth. (You may need more frosting if planning to pipe. I used an extra TBS. butter and just dumped in a bit of extra powdered sugar, and a drop of extra milk or until it was the right consistency.) Spread or pipe over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen. (If you have leftover frosting, it is tasty spread between two Ritz crackers, pictured below; last pic.)
|What to do with leftover frosting. :)|
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