Prep 20 mins
Cook 15 mins
These cookies are so dainty and pretty that I served them at my daughter's birthday tea. When I make them during the year, I use multicolored sprinkles on top rather than the crushed candy canes. They are on my "must have" list at Christmas. They are always the first to go at a party. I've had several people say, "I just can't stop eating them". Best eaten within about 2 days of baking. Note that dough does need to be chilled for about an hour before baking.
- 118.29 ml powdered sugar
- 236.59 ml butter, softened
- 2.46 ml peppermint extract
- 295.73 ml all-purpose flour
- 118.29 ml cornstarch
- 354.88 ml powdered sugar
- 29.58 ml butter, softened
- 14.79-29.58 ml milk
- 1.23 ml peppermint extract
- 0.13-0.19 ml red food coloring
- hard peppermint candies or candy cane, crushed
- FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
- Beat at medium speed until creamy (1 to 2 minutes).
- Reduce speed to low; add flour and cornstarch.
- Beat until well mixed (1 to 2 minutes).
- Cover; refrigerate until firm (30 to 60 minutes).
- Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
- Place 2 inches apart on 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.
- FOR GLAZE, 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, if desired.
- Drizzle over cooled cookies.
- Immediately sprinkle with crushed candy.
- (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).
I clipped this recipe from a Land O'Lakes ad. These are very good - buttery and not too minty. I also think they would be good with a chocolate-mint drizzle or with other flavorings, such as lemon. I didn't find them as fragile as others; perhaps because I did make them a little smaller than called for. I agree with the poster that said there was alot of glaze and if you double the recipe you don't need to double the glaze.
I'm not leaving a star review because I think that it's just a matter of taste preference. My hubby and I really didn't care for the texture. I think it was the corn starch that made it more "pasty" for us. The frosting is good and the idea is good - maybe next time I'll make it like a wedding cake, only with the mint flavor and no corn starch. Thanks for posting and it looks like everyone else really is enjoying it! Made for I Recommend Tag game.
I'm sorry, I made these for a Christmas party bake-off and I won't make them again unless I can find a substitute for the corn starch. The cookies look pretty and had a good amount of peppermint flavor, not too strong or weak, but you could taste the corn starch. My husband and I disliked them, the judge at the bake-off (who is a friend) didn't like them and my friend Lisa straight up said she'd only make them if there was a corn starch substitute. =(