Peppermint Meltaways Meltaway Cookies

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.

• Ready In: 35 mins
• Serves: 24

Ingredients

• Cookies

• 1⁄2 cup powdered sugar
• 1  cup butter, softened
• 1⁄2 teaspoon  peppermint extract
• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup cornstarch

• Glaze

• 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
•  hard  peppermint candies or   candy cane, crushed

Directions

1. FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
2. Beat at medium speed until creamy (1 to 2 minutes).
3. Reduce speed to low; add flour and cornstarch.
4. Beat until well mixed (1 to 2 minutes).
5. Cover; refrigerate until firm (30 to 60 minutes).
6. Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
7. Place 2 inches apart on ungreased cookie sheets.
8. Bake for 12 to 15 minutes or until edges are lightly browned.
9. Let stand 1 minute; remove from cookie sheets.
10. Cool completely.
11. 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.
12. Stir in food color, if desired.
13. Drizzle over cooled cookies.
14. Immediately sprinkle with crushed candy.
15. (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).