Peppermint Meltaways

What's wrong with this picture? In one word: pink. These cookies looked very pretty, with their pink icing and pearlized sprinkles, but that proved to be a problem. I quickly learned how conditioned we are to think that mint = green. People were stunned to find themselves eating a mint cookie when they were expecting strawberry or raspberry or just plain sour cream. Believe me - it's important to go with green icing, or to sprinkle the top with crushed candy canes! This is another recipe I found in a Taste of Home magazine, and they do live up to their name, melting in your mouth. Not everyone likes that sensation, but those who do will love this cookie!

PEPPERMINT MELTAWAYS

1 cup butter, softened

1/2 cup confectioners' sugar

1/2 tsp. peppermint extract

1-1/4 cups all purpose flour

1/2 cup cornstarch

Frosting:

2 TBS. butter, softened

1-1/2 cups confectioners' sugar

2 TBS. milk

1/4 tsp.peppermint extract

2-3 drops green food coloring (optional)

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-in.balls. Place 2-in. apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. In a small bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and food coloring; beat until smooth. Spread over cooled cookies. Sprinkle with crushed candies. Store in an air-tight container.