Peppermint Meltaways are the toppper on any cookie tray.
Yields: 3 dozen
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
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
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.