Merry Christmas!

 

I hope all of you had a very Merry Christmas!

I had hopes of putting up recipes, crafts, cards, etc. all through the month…but things happen.  First I got really busy at work, then the 20th my  youngest Son got a call about his lab work and was told to go straight to the ER.  Friday they did surgery to put a cathater in his chest for dialysis.  Saturday he had his first dialysis for 2 1/2 hours.  Sunday he had dialysis for 3 hours, and Monday he had dialysis for 4 hours.  We brought him home after dialysis on Monday.  Today was the first day of dialysis at the Dialysis clinic.  We have a long road ahead of dialysis and eventually a kidney transplant.  Again, I hope you all had a very Merry Christmas!

Peppermint Meltaways

1 c. butter, softened

1/2 c. confectioners’ sugar

1/2 tsp. peppermint extract

1-1/4 c. all-purpose flour

1/2 c. cornstarch

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

Shape into 1-in. balls. Place 2” apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

FROSTING:

2 Tlb. butter, softened

1-1/2 c. confectioners’ sugar

2 Tlb. milk

1/4 tsp. peppermint extract

2 to 3 drops red food coloring, optional

1/2 c. crushed peppermint candies

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.