For the cookie...
1 cup softened butter, at lease at room temp.
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all purpose flour
1/2 cup cornstarch (I know that this is a scary amount of cornstarch, just trust me)
For the frosting...
2 tablespoons softened butter
1-1/2 cups confectioners' sugar
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
Crushed up candy canes for garnish
In a small bowl, mix the butter and confectioners' sugar together until light and well-whipped. Beat in peppermint extract. In a separate bowl, combine the flour and cornstarch. Slowly add it to the butter/sugar mixture and stir well.
Roll dough into 1 inch balls and place 2 inches apart on an un-greased cookie sheet.
Bake at 350 for 10-12 minutes. Remove once the bottoms of the cookies are a light brown. The tops will remain very light colored and will not look finished to the eye, but as long as the bottom is light brown it's fine. Immediately place on wire racks to cook.
To make the frosting add the butter to a small bowl and beat until fluffy. Add the confectioners' sugar, extract, and milk and stir until smooth. Once the cookies are cool, frost them and beautify with some crushed candy canes!
|And here's a picture of my very happy dog Roma to finish up|