Combine 1/2 cup sugar, 1 cup butter and 1/2 teaspoon peppermint extract in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (1 or 2 minutes). Reduce speed to low; add flour and cornstarch. Beat until well mixed (1 or 2 minutes). Cover; refrigerate until firm (30 to 60 minutes.
Heat oven to 350 degrees. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Combine 1-1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.
Originally Submitted
4/10/2009
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