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Directions
Combine 1/2 cup of powdered sugar, 1 cup butter and 1/2 teaspoon of peppermint extract in a
large mixer bowl.
Beat on medium speed, scraping down the sides of the bowl until creamy.
Lower
the speed to low, add the flour and cornstarch.
Beat until well mixed.
Using your hands, form dough into a ball and wrap it in plastic
wrap and refrigerate until firm, approximately 1 hour.
Heat oven to 350° F.
Shape dough into one inch balls and place one inch apart onto an ungreased cookie sheet.
With
the bottom of a round glass, press each cookie down slightly.
Bake 12-15 minutes or until the edges are lightly browned.
Allow them to sit on the baking
sheet for one minute before removing them to a cooling rack.
Combine the glaze ingredients in
a small bowl.
Spread a small amount on top of each cookie.
Sprinkle immediately with crushed
candy.
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