Peppermint Meltaways

Sunday afternoon, I had a moment of bliss as I made Christmas cookies in the kitchen with my husband while Handel’s "Messiah" played in the background. What a glorious combination of sensory delights! We tried two new recipes this year: Chocolate Hazelnut Thumbprints and Peppermint Meltaways. Both were delicious and gorgeous on a plate! Here is the recipe for the peppermint ones- so cute, pink and festive! They truly melt in your mouth, leaving a fresh hint of mint behind. To crush candy canes, break it into pieces, place in a plastic baggie, and roll with a rolling pin.

Peppermint Meltaways

Cookie Ingredients:
1 c. butter, softened
½ c. powdered sugar
½ tsp peppermint extract
1 1/4 c. flour
½ c. cornstarch

Glaze:
1 ½ c. powdered sugar
2 T. Butter, softened
1/4 tsp peppermint extract
1-2 T. Milk (or soymilk)
2 drops red food color, if desired
2 candy canes, crushed

Combine butter, powdered sugar, and peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30-60 minutes).

Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.

Bake in preheated 350F oven fro 12-15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Spread glaze over cooled cookies. To make glaze, combine powdered sugar, butter, peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Immediately sprinkle with crushed candy.