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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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These peppermint-topped buttery crescents will melt in your mouth. Ingredients:
1 cup butter, softened |
2/3 cup sifted powdered sugar |
1 teaspoon peppermint extract |
1/8 teaspoon salt |
2 1/2 cups all-purpose flour |
2 cups sifted powdered sugar, divided |
2 1/2 tablespoons milk |
1/4 teaspoon peppermint extract |
coarsely crushed hard peppermint candy |
Directions:
1. Beat butter at medium speed of an electric mixer until creamy. Add 2/3 cup powdered sugar, 1 teaspoon peppermint extract, and salt; beat well. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough into thirds; cover and chill 30 minutes.
2. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into a 2 log; curve ends of each log to form a crescent. Place crescents 2 apart on lightly greased cookie sheets.
3. Bake at 325° for 18 minutes or until lightly browned. Cool on cookie sheets 1 minute. Carefully roll warm cookies in 1 cup powdered sugar; let cool completely on wire racks.
4. Combine remaining 1 cup sugar, milk, and 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies and sprinkle with crushed peppermint, pressing gently. Let icing set before serving. Store in an airtight container.
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