Peppermint Meltaways

Peppermint Meltaways

Prep Time

20 mins

Cook Time

13 mins

Total Time

33 mins

A light and buttery bite-sized cookie with a bright peppermint flavor

Servings: 36 - 42 Cookies

Author: Tricia

Ingredients

For the cookie dough:

·         14 tablespoons unsalted butter, room temperature

·         2 tablespoons cream cheese, room temperature

·         1/2 cup powdered sugar

·         1/2 teaspoon peppermint extract

·         1 1/2 cups unbleached all-purpose flour

·         1/4 cup cornstarch

·         1/4 teaspoon salt

For the icing:

·         1 cup powdered sugar, more or less for desired consistency

level1 lfo2; tab-stops: list .5in; text-indent: -.25in;"> ·         1/4 teaspoon peppermint extract

·         1 tablespoon milk or cream

·         a drop of red gel food color, optional

·         crushed peppermint candies for garnish (about 1 1/2 (6-inch) candy canes)

Instructions

1.     To make the cookie dough:

2.     In a large mixing bowl, beat the butter and cream cheese on medium speed until creamy. Add 1/2 cup of powdered sugar and 1/2 teaspoon peppermint extract. Beat until light and fluffy. Scrape down the sides of the mixing bowl and blend again until incorporated.

3.     In a small mixing bowl, whisk together the flour, cornstarch and salt. Add the flour mixture in four batches to the creamed butter mixture. Blend on medium-low until each addition is incorporated. Scrape the dough into a ball, cover the bowl with plastic wrap and refrigerate for at least 1 hour.

4.     To bake the cookies, preheat oven to 350F. Line two baking sheets with parchment paper. Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the prepared baking sheet. Flatten each dough ball gently with the bottom of a small glass or measuring cup to the desired thickness. If the cookies are sticking to the glass, wrap the bottom of the glass in wax paper and secure with a rubber band. Bake for 11 to 13 minutes at 350F or until lightly browned around the edges. Transfer cookies to a wire rack to cool. Repeat using a cool baking pan until all cookies are baked.

5.     Cool cookies completely before icing. Alternatively, you can toss the warm

6.     cookies in powdered sugar instead.

                         

Source  https://www.savingdessert.com

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