I made them the first time with the glaze, but was unimpressed. This year, I’m dipping them in chocolate. Will report back. Full recipe archived for sake of anal-retentive nature.<\/p>\n
Preparation time: 45 min Baking time: 12 min
\nYield: 4 dozen cookies <\/p>\n
Cookie Ingredients:
\n1\/2\t \tcup powdered sugar
\n1\t \tcup butter, softened
\n1\/2\t \tteaspoon peppermint extract
\n1 1\/4\tcups all-purpose flour
\n1\/2\t \tcup cornstarch<\/p>\n
Glaze Ingredients:<\/p>\n
1 1\/2\tcups powdered sugar
\n2\t \ttablespoons butter, softened
\n1\t \tto 2 tablespoons milk
\n1\/4\t \tteaspoon peppermint extract
\n2\t \tto 3 drops red food color, if desired
\nCandy canes or hard peppermint candy, crushed<\/p>\n
Combine sugar, butter and 1\/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).<\/p>\n
Heat oven to 350\u00b0F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto 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.<\/p>\n
Meanwhile, 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. <\/p>\n
Nutrition Facts (1 cookie): Calories: 80, Fat: 4.5g, Cholesterol: 10mg, Sodium: 45mg, Carbohydrates: 9g, Dietary Fiber: 0g, Protein: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
I made them the first time with the glaze, but was unimpressed. This year, I’m dipping them in chocolate. Will report back. Full recipe archived for sake of anal-retentive nature. Preparation time: 45 min Baking time: 12 min Yield: 4 dozen cookies Cookie Ingredients: 1\/2 cup powdered sugar 1 cup butter, softened 1\/2 teaspoon peppermint … <\/p>\n