These delicate cookies really do melt in your mouth.

COOKIES;
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 Tbsp butter, softened
2 Tbsp 2% milk
1/4 tsp peppermint extract
1-1/2 cups confectioners’ sugar
1/2 cup crushed peppermint candies

1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch and gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.
2. Preheat oven to 350°. Shape dough into 1-in. balls and place 2 ” apart on ungreased baking sheets. Chill, covered, 10 minutes. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
3. In a small bowl, beat butter until creamy. Beat in milk and extract. Gradually beat in confectioners’ sugar until smooth. Spread over cookies and sprinkle with crushed candies. Store in an airtight container.

Servings: 30