1 cup butter, softened
1/2 cup confectioners sugar
1/2 tsp peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
2 tbsp butter, softened
1-1/2 cups confectioners sugar
2 tbsp milk
1/4 tsp peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies
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-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
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.
Just wondering if there is a sub. for corn starch that any of you know of that might be a little better for you. I love to bake and these sound amazing, even thinking of making them for gifts, but would like to stick away from the corn starch. Any suggestions???
ReplyDeleteJust wondering if there is a sub. for corn starch that any of you know of that might be a little better for you. I love to bake and these sound amazing, even thinking of making them for gifts, but would like to stick away from the corn starch. Any suggestions???
ReplyDeleteSo, it is delicious and aesthetically recipe! Thank you!
ReplyDelete