Yields: 3 dozen

 

Ingredients:

 

250 ml (1 cup) butter, softened at room temperature

125 ml (1/2 cup) confectioner’s sugar

2.5 ml (1/2 tsp) peppermint extract

300 ml (11/4 cups) all-purpose flour

125 ml (1/2 cup) cornstarch

 

 

 

Frosting

 

30 ml (2 tbsps) butter, softened

375 ml (11/2 cups) confectioner’s sugar

30 ml (2 tbsps) 2% milk

1.25 ml (1/4 tsp) peppermint extract

125 ml (1/2 cup) crushed candy canes or peppermint candies

 

Instructions:

 

In small bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and cornstarch, then gradually add to creamed mixture; mix well.

 

Shape into one-inch balls. Place two inches apart on ungreased baking sheets. Bake at 175 C (350 F) for 10-12 minutes or until bottoms are lightly browned. Cool on wire rack.

In small bowl, beat butter until fluffy. Add sugar, milk and extract. Beat until smooth. Spread over cooled cookies. Sprinkle with crushed candies.