Meltaway Cookies now in a new, unique Christmas edition – in a touch greater festive match, with a touch of Peppermint Buttercream Frosting and crispy little candy cane crumbs. And sure they DO soften to your mouth…do I need to say more ?
Ingredients
COOKIE :
- 1 cup butter, softened
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- 1-1¼ cups all-purpose flour
- ½ cup cornstarch
FROSTING:
- 2 tablespoons butter, softened
- 1-2 tablespoons milk
- ¼ teaspoon peppermint extract
- 1-1½ cups powdered sugar
- ½ cup candy canes or hard peppermint candy, crushed
Instructions
- combine butter, powdered sugar and peppermint extract in large bowl. Beat at medium speed, scraping bowl frequently, till creamy. In a separate bowl, integrate flour and cornstarch.
- step by step add to creamed mixture and beat at low velocity until well blended.
- cover and refrigerate till firm as a minimum one hour.
- Preheat oven to 350°.
- shape dough into 1-inch balls, and area it 2 inch aside on ungreased baking sheets.
- Bake at 350° for 10-12 mins or till bottoms are gently browned. dispose of to wire racks to cool absolutely.
- In a small bowl, beat butter until fluffy. upload the powdered sugar, milk and peppermint extract and beat till easy.
- unfold over cooled cookies and without delay sprinkle with beaten chocolates.
- keep in an hermetic container.
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