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Best Ever Peppermint Butter Cookies




Source of Recipe


Internet


List of Ingredients




Cookie:
1 cup granulated sugar
1 cup Butter, softened
1 large egg
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup (about 25) finely crushed red and white peppermint candies

Glaze:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon Butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract, if desired*
Food color, if desired



Recipe



Decorator candies, sugars, etc., if desired
Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, until creamy (1 to 2 minutes). Add milk, 1 1/2 teaspoons vanilla and peppermint extract. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low. Add flour, baking powder and peppermint candies; beat, scraping bowl often, until well mixed (1 to 2 minutes).
Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate until firm (2 to 3 hours).
Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand until hardened (6 hours or overnight).
Makes 3 dozen (2-inch) cookies.

* Substitute peppermint extract.