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.

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