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.
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.