From the moment I woke up my computer, it has officially taken me ten minutes to get to a point where I can type this line. I don't know why we're having the connection issues we are. We have tried to fix them, but alas... nothing. So as much as I've wanted to post over the last two weeks, it's just been impossible. I'm crossing my fingers this one makes it!
The whole "late Thanksgiving" really threw me this year. Surely, I'm not the only one! The baking and holiday kitchen time got a late start, and to be quite honest, most of it will happen over this weekend... along with the Christmas shopping, preparing to travel in just a week for family Christmases, attempting to buy a house, and I guess I have to work somewhere in there too. :)
One of my absolute favorite treats over the holidays is Peppermint Ice Cream. I buy a carton, think about it all day, and scarf down supper so I can scoop a bowl to enjoy at night. Recently, I was planning to gather with some dear friends for a cookie exchange and was craving peppermint. I stumbled on this recipe and fell in love. Seeing them all cozied up on the white platter, delicate, buttery, and sprinkled with crushed peppermint... I think they might just be the prettiest cookies I've ever seen.
The dough of this cookie is not very sweet, but it's balanced by a rich, smooth buttercream icing. If you prefer them a bit sweeter, you could certainly add some powdered sugar to the dough at the front-end. But I encourage you to try them just as the recipe reads. They are delightful to look at and a pleasure to eat!
makes approx. 30 cookies
- 1 cup butter, softened
- 1/2 cup confectioners' sugar (add 1/4 cup if sweeter dough is preferred)
- 1/2 tsp peppermint extract
- 1 1/4 cup all-purpose flour
- 1/2 cup cornstarch
For the frosting
- 2 tbsp butter, softened
- 1 1/2 cups confectioners' sugar
- 2 tbsp milk
- 1/4 tsp peppermint extract
- 1/2 cup crushed peppermints/candy canes
~ Heat oven to 350 degrees.
~ In mixing bowl, cream butter and sugar until light and fluffy. Beat in extract.
~ In separate bowl, whisk together flour and cornstarch until fully combined.
~ Gradually add flour mixture to butter/sugar and mix well.
~ Use small cookie scoop (mine is one inch) to scoop dough and place on ungreased cookie
~ Bake for 11-13 minutes, or until bottoms of cookies are lightly browned. Remove cookies
and place on racks to cool
~ Meanwhile, cream butter until fluffy. Add sugar, milk, and extract to butter, mixing until
~ Spread frosting on cooled cookies and garnish with crushed mints.
Recipe slightly adapted from Taste of Home.