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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 27 |
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I make these buttery mint cookies each Christmas because they're my daughter's favorite. Use whatever cookie cutter design you prefer. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
2 eggs |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup peppermint candies (about 25 pieces), finely crushed |
glaze: |
2 cups confectioners' sugar |
3 tablespoons milk |
1/8 teaspoon peppermint extract |
red or green food coloring, optional |
Directions:
1. In a large bowl, cream butter and sugar. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture. Stir in crushed candies. Cover and refrigerate for 1 hour.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into shapes with a floured 2-1/2-in. star cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 325° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
3. For glaze, in a small bowl, combine confectioners' sugar, milk and extract; stir until smooth. Tint with food coloring if desired. Spread over cookies. Yield: 4-1/2 dozen.
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