Prep 50 mins
Cook 12 mins
My mother took a risk and tried something new. The entire family agrees it was well worth breaching! Therse are buttery shortbread cookies flavored with mint, and sport a beautiful pink drizzled icing with shards of crushed peppermints for added appeal. *Prep time includes refrigeration.*
- 1⁄2 cup powdered sugar
- 1 cup butter, softened
- 1⁄2 teaspoon peppermint extract
- 1 1⁄4 cups flour
- 1⁄2 cup cornstarch
- 1 1⁄2 cups powdered sugar
- 2 tablespoons butter, softened
- 1 -2 tablespoon milk
- 1⁄4 teaspoon peppermint extract
- 2 -3 drops red food coloring (optional, but it really makes a statement)
- crushed hard peppermint candies or candy cane, for garnish
- Cream together the butter, powdered sugar, and mint extract in a large bowl until light and fluffy using an electric mixer at medium speed.
- Reduce speed to low; blend in the flour and cornstarch until well mixed. Cover; chill until firm (30-60) minutes.
- Heat oven to 350*F. Shape dough into 1" balls; place 2" apart on ungreased cookie sheets.
- Bake 12-15 minytes, or until edges are lightly browned.
- Let stand on sheets 1 minute; transfer cookies to wire racks and cool completely.
- Meanwhile, make the glaze: Combine the powdered sugar, butter, mint extract, and enough milk in a small bowl to achieve desired glazing consistency.
- Stir in the food coloring, if using.
- Drizzle in lines or swirls over the cooled cookies; immediately sprinkle with crushed peppermints.