Peppermint Meltaways

I got this from my friend, Colleen Douglas who got it from Taste of Home. They are great for Christmas and melt in your mouth.  I also have a lemon version.

Makes about 3 1/2 dozen, but I triple the batch.


(1c.) 3 c. butter, softened
(1/2 c.) 1 1/2 c. powdered sugar
(1/2 tsp.) 1 1/2 tsp. peppermint extract
(1 1/4 c.) 3 3/4 c. flour
(1/2 c.) 1 1/2 c. cornstarch

In a small bowl, cream butter and powdered sugar till light and fluffy.  Beat in extract.  Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1-inch 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 powdered sugar and milk.
Note:  Cookies can be scooped with a scooper but they are way more fragile until they cool completely than if you rolled them.  You will have to cool them almost completely before you take them off the cookie sheet.

Frosting: (triple this if you are tripling the recipe)
2 Tblsp. butter, softened
1 1/2 c. powdered sugar
2 Tblsp. milk
1/4 tsp. peppermint extract
2-3 drops food coloring (pink is nice but I like the green with the crushed peppermint)
1/2 c. crushed peppermint candies