Peppermint Meltaways

These cookies are a HIT among the women I know. Men like them, but not NEARLY as much for some reason. DISCLAIMER: If you read the ingredients of these marvelous cookies, you'll see that they are mostly butter and flour. So don't be surprised when a serving size is probably only two cookies. These are almost pure fat... with that said, who freaking cares?! They are awesome!

One more thing before you start. These cookies WILL NOT TURN OUT IF YOU DON'T USE REAL BUTTER. Duh. Some of you might think this is a no brainer, but in my early experiences with this recipe, I discovered this the hard way. If you are able to get them to taste the same using margarine, let me know what portions you used.

Prep Time: 45 min.
Chill Time: 30-60 minutes
Bake Time: 12 minutes
Makes 3.5 - 4 dozen cookies

Nutrition per serving (ONE cookie):
Calories: 83
Fat: 5g
Cholesterol: 10mg
Carbs: 10g
Fiber: 0g
Protein: 0g
Sugar: 6g
Sodium: 45mg


Cookie Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup Cornstarch

Glaze Ingredients:
1 1/2 cups powdered sugar
2 tablespoons butter, softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food color, if desired
Candy canes or hard peppermint candy, crushed

Preparation:

1. Combine: Butter, powdered sugar and the peppermint extract in large bowl. (If you use a metal bowl it will cool the dough much quicker.) Beat together at medium speed to cream the butter with the sugar, scraping bowl frequently. Reduce mixer speed to low; add your flour and cornstarch. Beat until mixed together well. Cover and refrigerate until dough is firm (30 to 60 minutes).

2. Heat: oven to 350°F.

3. Shape: Rounded teaspoonfuls of dough into 1-inch balls. (This is smaller than you think. I usually end up going back and pinching a little off of the cookies to make them smaller.) Place 1-1.5 inches apart onto ungreased cookie sheet. (plenty of butter in these so they shouldn't stick.) Also, I flatten mine with the heel of my hand a little so they don't puff as much... I guess this is a personal preference. but the icing stays on better I think.

4. Bake for 12 to 15 minutes or until edges are lightly browned (the rest of the cookie will still look very light. Let stand 1 minute then remove from cookie sheet to cool completely.

5. LET THEM COOL. (Sometimes it's hard for me to wait, but icing these buggers will be much easier if they are cooler.)

6. Drizzle: glaze over cooled cookies. To make the glaze, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl OR like I did, in a baggy, and mix by squishing the bag. If you mix it in a baggy, you can just cut the corner and drizzle using the bag like a piping bag and have one less bowl to clean! Add in food color, if desired. Immediately sprinkle with crushed candy.

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Recipe Variation: Try using Almond extract instead of Peppermint, or maybe Lemon or Orange. This cookies is a good base for trying different flavored extracts.