Peppermint Meltaways

 Mine look nothing like the professionally staged photo in the magazine I got the recipe from. First off, these things ended up not growing at all as they baked. They stayed the same size as the balls I plopped down on the baking sheet. They were a bit cake-y too, not that that's bad, just a head's up.

I figure they are pink enough that you could make these around Valentine's (or Single Awareness) Day if you wanted and not just Christmas. Maybe put some other red candy on the tops instead of candy canes?

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 tsp peppermint extract
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch

Frosting

• 2 Tbsp butter, softened
• 2 Tbsp 2% milk
• 1/4 tsp peppermint extract
• 2 - 3 drops red food coloring, optional
• 1 1/2 cups confectioners' sugar
• 1/2 cup crushed peppermint candies

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle. 

Preheat oven to 350 degrees. Shape dough into 1 inch balls; place 2 inches apart on ungreased baking sheets. Bake 9-11 minutes, or until bottoms are light brown. remove from pans to wire racks to cool completely. 

In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. spread over cookies; sprinkle with crushed candies. Store in an airtight container. 

Serves: 30

Prep Time: 30 minutes

Total time: 1 hour, 10 min plus cooling

Recipe from Taste of Home