Holiday Treat – Meltaway Cookies

Another day, another treat. This one is a versatile recipe, but I have it with peppermint, because it’s a holiday and what goes better with hot cocoa than a peppermint stick? Ok, yes, whipped cream, but peppermint flavors are also accepted. Please take a look and customize the flavors to your preference. Happy Holidays!

Meltaway Cookies

  • Ingredients:
    • 1 cup butter, softened
    • 1/2 cup confectioners’ sugar
    • 1/2 teaspoon peppermint extract
    • 1-1/4 cups all-purpose flour
    • 1/2 cup cornstarch
  • Frosting:
    • 2 tablespoons butter, softened
    • 2 tablespoons 2% milk
    • 1/4 teaspoon peppermint extract
    • 2 to 3 drops red food coloring, optional
    • 1-1/2 cups confectioners’ sugar
    • 1/2 cup crushed peppermint candies
  • Directions:
    • In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.
    • Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
    • In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners’ sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Happy Baking, Eating, and Holidays!

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