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
For the frosting:
2 Tbsp. butter, softened
1-1/2 Cups confectioners’ sugar
2 Tbsp. milk
1/4 tsp. peppermint extract
2 to 3 drops red food coloring, optional
1/2 Cup crushed peppermint candies
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. Makes approx. 3-1/2 dozen.