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Prep Time: 50 Minutes Cook Time: 12 Minutes |
Ready In: 62 Minutes Servings: 1 |
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My mother took a risk and tried something new. The entire family agrees it was well worth breaching! Therse are buttery shortbread cookies flavored with mint, and sport a beautiful pink drizzled icing with shards of crushed peppermints for added appeal. *Prep time includes refrigeration.* Ingredients:
1/2 cup powdered sugar |
1 cup butter, softened |
1/2 teaspoon peppermint extract |
1 1/4 cups flour |
1/2 cup cornstarch |
1 1/2 cups powdered sugar |
2 tablespoons butter, softened |
1 -2 tablespoon milk |
1/4 teaspoon peppermint extract |
2 -3 drops red food coloring (optional, but it really makes a statement) |
crushed hard peppermint candies or candy cane, for garnish |
Directions:
1. Cream together the butter, powdered sugar, and mint extract in a large bowl until light and fluffy using an electric mixer at medium speed.
2. Reduce speed to low; blend in the flour and cornstarch until well mixed. Cover; chill until firm (30-60) minutes.
3. Heat oven to 350*F. Shape dough into 1 balls; place 2 apart on ungreased cookie sheets.
4. Bake 12-15 minytes, or until edges are lightly browned.
5. Let stand on sheets 1 minute; transfer cookies to wire racks and cool completely.
6. Meanwhile, make the glaze: Combine the powdered sugar, butter, mint extract, and enough milk in a small bowl to achieve desired glazing consistency.
7. Stir in the food coloring, if using.
8. Drizzle in lines or swirls over the cooled cookies; immediately sprinkle with crushed peppermints.
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