Tuesday, June 8, 2010
These are quite similar to my previously posted Candy Cane Shortbread. They have a much stronger peppermint flavor and the texture is a bit different since there are no candy cane pieces in the dough. I think I prefer the Candy Cane Shortbread, but these are a decent option as well for a wintertime treat. And yes, I am aware that I'm posting about a wintry cookie in early June, but I'm trying to get caught up on recipes that should have been posted months ago.
For the cookies:
1 c. butter, softened
1/2 c. powdered sugar
1/2 tsp. peppermint extract
1 1/4 c. all-purpose flour
1/2 c. corn starch
For the glaze:
1 1/2 c. powdered sugar
2 Tbsp. butter, softened
1/4 tsp. peppermint extract
1-2 Tbsp. milk
1-3 drops red food coloring, if desired
candy canes or hard peppermint candy, crushed
1- Preheat oven to 350.
2- For the cookies, combine butter, powdered sugar and 1/2 tsp. peppermint extract in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover and refrigerate until firm (30-60 minutes).
3- Shape rounded teaspoonfuls of dough into 1" balls. Place 2" apart onto ungreased cookie sheets. Bake for 12-15 minutes or until edges are lightly browned. Let stand 1 minute then remove from cookie sheets. Cool completely.
4- For the glaze, combine powdered sugar, butter, peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food coloring, if desired.
5- Drizzle glaze over cooled cookies. Immediately sprinkle with crushed candy.
Posted by Unknown at 8:33 PM