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Peppermint Candy
Shortbread Cookies
Yield:
3-1/2 dozen		 Prep Time:
20 minutes		 Bake Time:
25-30 minutes

Cookies:
1 cup

butter
1/4 cup sugar
1/4 cup crushed peppermint candy
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/4 cup Argo® Corn Starch
Reynolds® Parchment Paper

Frosting:
1 cup Domino® confectioners sugar
1 to 2 tablespoons milk
1/2 teaspoon pure vanilla extract
2 tablespoons crushed peppermint candy

MIX butter, sugar, crushed candy and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.

FORM into 1-inch balls and place on parchment paper lined baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking.)

BAKE in a preheated 300 F oven for 25 to 30 minutes, or until bottoms begin to brown.

COOL for 5 minutes; remove to a wire rack to cool completely. Combine confectioners sugar, milk and vanilla and mix until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.

Cookie Decorating Tip: When decorating holiday cookies (other than Peppermint Shortbread) with sprinkles, brush lightly with Karo® syrup and the sprinkles will stick.

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