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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Ingredients:
3/4 cup sugar |
1/2 cup (1 stick) unsalted butter, room temperature |
1 large egg |
1/2 teaspoon vanilla extract |
1/2 teaspoon pure peppermint extract, divided |
1/4 teaspoon salt |
11/4 cups all purpose flour |
2 cups powdered sugar, divided |
2 tablespoons (or more) heavy whipping cream |
Directions:
1. Position racks in top and bottom third of oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment. Using electric mixer, beat first 4 ingredients, 1/4 teaspoon peppermint extract, and salt in large bowl until fluffy. Beat in flour.
2. Place 1 cup powdered sugar in bowl. Working with 1 level tablespoon at a time, shape dough into balls; roll in powdered sugar to coat. Place on sheet. Press each lightly with flat-bottomed cup. Sprinkle each with more powdered sugar, then press again to thin 3 1/4-inch round. Bake cookies 8 minutes. Reverse sheets; bake until golden at edges, about 9 minutes longer.
3. Meanwhile, stir 1 cup powdered sugar, 1/4 teaspoon peppermint extract, and 2 tablespoons cream in small bowl until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to spread.
4. Transfer cookies to rack; spread glaze over warm cookies. Cool on rack.
5. Per cookie: 106 calories, 4 g fat, 0.1 g fiber Nutritional analysis provided by Bon Appétit
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