Peppermint Meltaways

1 cup butter, softened


1/2 cup confectioners' sugar

1/2 teaspoon peppermint extract

1-1/4 cups all-purpose flour

1/2 cup cornstarch

FROSTING:

2 tablespoons butter, softened

1-1/2 cups confectioners' sugar

2 tablespoons milk

1/4 teaspoon peppermint extract

2 to 3 drops red food coloring, optional

1/2 cup crushed peppermint candies

Directions

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 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

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.

recipe source: Taste of Home