1 cup butter softened
1/2 cup powdered sugar
1/2 tsp peppermint extract
1 1/4 cups all purpose flour
1/2 cup cornstarch
Glaze:
1 1/2 cup powdered sugar
2 tbsp butter softened
1-2 tbsp milk
1/4 tsp peppermint extract
2-3 drops food coloring red, if deisred
candy canes or hard peppermint candy, crushed
In a large bowl, combine butter, powdered sugar and ½ teaspoon peppermint extract. Beat until creamy, scraping down sides of bowl. Add flour and cornstarch; beat on low until well mixed. Cover and refrigerate until firm, about 60 minutes. Shape rounded tbs of dough into 1-inch balls. Place 1-2 inches apart onto ungreased cookie sheet. Bake @ 350 for 12-15 minutes or until edges are lightly browned. Let cool on cookie sheet for 1 minute then remove to cooling rack to cool completely. For glaze, in a small bowl, combine 1½ cups powdered sugar, 2 TB butter, ¼ tsp peppermint extract and milk (enough to reach desired consistency). Mix in for coloring. Drizzle over cooled cookies and sprinkle with crushed candy.