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Peppermint Meltaways

 Peppermint Meltaways
This recipe is very pretty and festive-looking on a cookie platter. I often cover a plate of these meltaways with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan
42 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon peppermint extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • FROSTING:
  • 2 tablespoons butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1/4 teaspoon peppermint extract
  • 2 to 3 drops red food coloring, optional
  • 1/2 cup crushed peppermint candies

Directions

  • In a small bowl, cream butter and confectioners' sugar until light
  • and fluffy. Beat in extract. Combine flour and cornstarch; gradually
  • add to creamed mixture and mix well.
  • Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
  • Bake at 350° 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 confectioners’
  • sugar, milk, extract and, if desired, food coloring; beat until
  • smooth. Spread over cooled cookies; sprinkle with crushed candies.
  • Store in an airtight container. Yield: 3-1/2 dozen.

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Peppermint Meltaways (continued)

Nutritional Facts: 1 cookie equals 90 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 36 mg sodium, 11 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.