Peppermint Meltaways

Ahh peppermint, the flavor I have a love/hate relationship with all during Christmas season. I made these cookies for the first time a few years ago, and thought the texture was really cool, because I’ve never made any cookies where cornstarch plays such a large roll, and people really liked them so they were added to my regular rotation.

The dough is very basic, there isn’t even any granulated sugar, just powered sugar. The only piece you may be missing from your cabinet is the peppermint extract, but once you buy it it’ll last you forever. It’s such a strong flavor that a little bit goes a really long way! Also, if you spot precrushed peppermint candies I’d opt for them, otherwise you’ll need a food chopper, rolling pin or knife to chop them, just make sure you unwrap them first!

Peppermint Meltaways

Prep time: 10 minutes

Chill time: 30 minutes

Cook time: 9 – 12 minutes

Ingredients

• 1 cup butter, softened
• 1/2 cup powered sugar
• 2 to 3 drops peppermint extract (less is more with this flavor)
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch

FROSTING:

• 2 TBS butter, softened
• 2 TBS milk
• 2 drops peppermint extract
• 1-1/2 cups powdered sugar
• 1/2 cup crushed peppermint candies

Directions

1. In a small bowl, mix the butter and powered sugar, add in the extract and mix until it’s fluffy. Mix your In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Put the bowl in the fridge for about 30 minutes.

2. Preheat oven to 350°

3. Roll the dough into 1-in balls and cook them on a ungreased baking sheets. Bake them for 9-11 minutes

4. In a small bowl, beat butter until creamy and then add the milk and extract. The last thing you need to do is add in your powdered sugar, add it slow because as soon as you turn on the mixture your sugars going to start flying around, or at least that’s what usually happens to me!