Prep: 30 mins + chilling | Bake: 10 mins / batch + cooling | Makes: about 2 1/2 dozen

Ingredients:

1 cup butter, softened

1/2 cup confectioners’ sugar

1/2 tsp peppermint extract

1 1/4 cups all-purpose flour

1/2 cup cornstarch

Frosting

2 tbsp butter, softened

2 tbsp 2% milk

1/4 tsp peppermint extract

2-3 drops red food coloring, optional

1 1/2 cups confectioners’ sugar

1/2 cup crushed peppermint candies

Instructions:

  1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in peppermint extract. In another bowl, whisk flour and cornstarch; gradually beat into the creamed mixture. Refrigerate, covered, 30 minutes or until dough is firm enough to handle.
  2. Preheat oven to 350°F. Shape dough into 1″ balls; place 2″ apart on un-greased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove form pans to wire racks to cool.
  3. In a bowl, beat butter until creamy. Beat in milk, peppermint extract and food coloring, if using. Beat in confectioners’ sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.