Christmas cookies

Dave Dobbs holds peppermint meltaways cookies for a photo at his home in Ellicott City. He and his wife Peggy bake hundreds of Christmas cookies every year and hold huge holiday cookie party. (Staff photo by Jen Rynda / December 11, 2012)

Cookie ingredients:

1 cup butter, softened

1/2 cup powdered sugar

1/2 teaspoon peppermint extract

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1 1/4 cup all-purpose flour

1/2 cup corn starch

Glaze ingredients:

1 1/2 cups powdered sugar

2 tablespoons butter, softened

1/4 teaspoon peppermint extract

1-2 tablespoon milk

2-3 drops of red food color

candy canes or other hard peppermint candy

Preheat oven to 350 degrees. Combine butter, powdered sugar and peppermint extract in large mixing bowl. Beat at medium speed until creamy. Reduce speed to low and add flour and cornstarch, beating until well-mixed. Cover and refrigerate 30-60 minutes or until firm.

Roll 1-inch balls and place 2 inches apart on ungreased cookie sheets. Bake for 12-15 minutes or until lightly browned around edges. Let stand 1 minute before removing from cookie sheets and cooling completely.

Combine all glaze ingredients and drizzle in a swirl over cookies. Sprinkle with crushed candy. Recipe makes 4 dozen cookies.