Peppermint Meltaways

1 cup butter

1/2 cup confectioner's sugar

1/2 tsp peppermint extract

1 1/4 cups all purpose flour

1/2 cup cornstarch


2 Tbsp butter, softened

2-3 Tbsp milk

1/4 tsp peppermint extract

1 1/2 cups confectioner's sugar

1/2 cup crushed peppermint candies or sanding sugar

In a mixer bowl, cream the butter and the confectioner's sugar until light and fluffy.  Beat in the extract.  In another bowl, whisk together the flour and the cornstarch.  Gradually combine the dry ingredients into the creamed mixture.  Cover and refrigerate for 30 minutes.

Preheat the oven to 350° F.

Remove the cookie dough from the refrigerator.  Using a cooking scoop or spoons, shape dough into balls about 1 1/2-inch in diameter.  Place the balls on an ungreased baking sheet about 2 inches apart.  Bake the cookies from 10-12 minutes or until they are light brown on the bottom.  The tops of the cookies will not be golden brown.  Remove the cookies from the baking sheets to wire racks to cool completely.


In a small bowl, beat the butter until creamy, then beat in 2 tablespoons milk and the extract. Gradually beat in the confectioner's sugar until smooth.  Adjust the mixture to glaze consistency by adding the third tablespoon of milk, or more, as desired.  The glaze must be thick enough to adhere to the cookie.  Dip the cookies into the glaze.  Sprinkle with sanding sugar or crushed peppermint candies.  Set the cookies back on the rack to dry and set up completely.

NOTE:  We really liked the Andes Peppermint Bits on the cookies.  As an additional twist, I did tuck a small piece inside of some of the cookies....just for fun, but not part of an original meltaway recipe.