Peppermint Sugar Cookie Bites

by Katie of:

For the Cookies
1 c. sugar
1 c. butter
1 egg
2 t. vanilla
2 2/3 c. flour
1/4 t. salt
For the Peppermint Frosting:
1/2 c. butter
1 (16 oz) package powdered sugar
2/3 c. milk
1 t. peppermint oil
6 drops red food coloring
Optional Toppings
1 c. Crushed Candy Canes
1 package Andes Peppermint Crunch Baking Chips

Preheat oven to 375.  Spray mini muffin pans or line with mini-muffin liner.  Cream butter and sugar well.  Add egg, salt and vanilla, beat well.  Blend in flour gradually, about a cup at a time. take one heaping tablespoon of cookie dough and press into each muffin tin cup.  Bake at 350 for 15 minutes or until edges begin to slightly brown. Allow cookies to cool.  Meanwhile make frosting.  Beat butter with mixer until light and fluffy.  Add in powdered sugar alternately with milk.  End with powdered sugar.  Stir in peppermint oil and food coloring.   Spoon icing into quart sized plastic freezer baggie or pastry bag fitted with inch tip.  Pipe frosting into each sugar cookie cup.  Sprinkle with crushed candy.