This great holiday cookie goes together quickly and requires no chilling time. Swirls of frosting can be sprinkled with crushed peppermint candy pieces for added crunch. If you’ve been following Worldplates for a while or have read through some older posts you’ll see a similar recipe for Lemon Meltaways I posted this Summer.
Ingredients for about 4 1/2 dozen cookies
- 1 cup butter softened
- 1/2 cup confectioners sugar, sifted
- 1 1/4 cup flour
- 1/2 cup corn starch
- 1 tsp peppermint extract
Cream butter and sugar. Add extract. Gradually add flour and cornstarch, beat until smooth. Roll generous teaspoons of dough into balls and place onto ungreased cookie sheets. Bake at 350 F for 10 -12 minutes. Cookies do not brown on top. Cool on wire racks. Frost with peppermint frosting.
- 2 Tbsp butter, softened
- 1 1/2 cup powdered sugar, sifted
- 1/2 tsp peppermint extract
- 2 Tbsp milk or cream
- 2-4 drops red food coloring
Cream butter; Gradually add powdered sugar, peppermint extract and milk or cream , beating until smooth. Put in pastry bag or ziplock plastic bag and cut the corner off to pipe onto cooled cookies.
Cream butter and sugar until light and fluffy
When baking, roll dough into balls and allow enough space between so they don’t touch when baking
Beat butter with confectioners sugar and cream until smooth
Zip lock bags work well for piping if you don’t have a pastry bag.