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!
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.