Our 12 Day of Cookies contests continues with our tenth recipe — Peppermint Meltaways. Kelly Crotty of Omaha submitted it.
“Nothing says Christmas like these delicious light peppermint melt in your mouth cookies topped with peppermint butter cream frosting and crushed candy canes! I started making them a few years ago and they soon became a favorite of friends and family,” she wrote.
• 1 cup butter, softened
• ½ cup confectioners sugar
• ½ teaspoon pure peppermint extract (not imitation)
• 1¼ cups all-purpose flour
• ½ cup cornstarch
• 2 tablespoons butter, softened
• 1½ cups confectioners sugar
• 2 tablespoons milk
• ¼ teaspoon pure peppermint extract (not imitation)
• 2-3 drops red or green food coloring (optional)
• ½ cup crushed peppermint candies (Place them in a heavy-duty zip-top bag and crush with a mallet. I leave some of the pieces a little bigger so they show up better on the frosted cookies.)
In a small bowl, cream butter and confectioners sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-inch balls. Place 2 inches apart on parchment covered baking sheets. Bake at 350 for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Frosting: In a small bowl, beat butter until fluffy. Add the confectioners sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. You may want to lightly press candies into the frosting. Store in an airtight container.
Makes 3½ dozen
Test kitchen notes: The dough is very soft; we used a small cookie scoop to make it easier. They're delicate; don't make them too big or they will disintegrate when you try to frost them.