Ingredients

The following ingredients have 10 Servings
  • 1 cup 2 sticks unsalted butter, at room temperature
  • heaping 1/3 cup confectioner's sugar, sifted
  • 1/4 tsp peppermint extract
  • 3/4 cup cornstarch
  • 1 cup all purpose flour
  • 1 1/3 cups confectioner's sugar, sifted
  • 1/4 tsp peppermint extract
  • milk or cream to thin
  • 2 candy canes, crushed (about 1/4 cup crushed peppermint)

Instruction

  • Beat softened butter and sugar together until fluffy. Beat in the extract.
  • Add the cornstarch and flour and mix until everything is well combined and the dough comes together without any dry crumbles. Put a layer of plastic wrap over the dough and chill for at least 2 hours.
  • Preheat the oven to 350F Line a baking sheet with parchment paper or a silicone mat.
  • Use a small 1 inch scoop to scoop out the dough and place 2 inches apart on the cookie sheet. Bake for 12 minutes. They will still look pale. Cool on the pan for 10 minutes, then transfer to a rack, carefully, they are delicate!
  • Whisk the sugar and extract with enough milk or cream to make a spreadable frosting. Keep whisking until all the sugar lumps are gone and the frosting is smooth.
  • When the cookies are completely cool, top each with a dab of frosting and a sprinkle of crushed peppermint.