Peppermint Shortbread Cookies

A festive shortbread cookie with a touch of peppermint. A great use for broken and left over candy canes! As posted by BakedChicago.typepad.com on 12/05/07.

• Ready In: 45 mins
• Yields: 36 cookies

Ingredients

• cookies

• 1  cup butter, softened
• 1⁄4 cup sugar
• 1⁄4 cup  crushed  peppermint candy
• 1  teaspoon pure vanilla extract
• 2  cups all-purpose flour
• 1⁄4 cup cornstarch

• frosting

• 1  cup confectioners' sugar
• 2  tablespoons milk
• 1⁄2 teaspoon pure vanilla extract
• 2  tablespoons  crushed  peppermint candies

Directions

1. Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
2. Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
3. Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
4. Cool and remove to a wire rack.
5. Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.