Peppermint Meltaways

Yield: 3-1/2 dozen

Ingredients:
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

Cream butter and confectioners' sugar in a medium sized bowl until light and fluffy. Beat in extract.

Combine flour and cornstarch; gradually add to creamed mixture and mix well.

Refrigerate dough for 30 minutes. (Optional, but will result in prettier cookies).

Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350° for 10-11 minutes or until bottoms are lightly browned.

Let cool on baking sheet for 5 minutes. Remove gently to wire racks to cool completely.

Icing
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring and beat until smooth.

Add more milk or powdered sugar to get the frosting to the preferred consistency for spreading. Spread over cooled cookies. Sprinkle with crushed candies if desired. Store in an airtight container.