1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1 1/4 cup all-purpose flour
1/2 cup corn starch
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.Copyright © 2014, The Baltimore Sun