Taste of Home
Peppermint Stars
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch + cooling
YIELD: 4-1/2 dozen.
I make these buttery mint cookies each Christmas because they're my daughter's favorite. Use whatever cookie cutter design you prefer. —Lois White, Brookfield, Missouri
Ingredients
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3/4 cup butter, softened
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1 cup sugar
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2 large eggs, room temperature
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2-1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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3/4 cup peppermint candies (about 25 pieces), finely crushed
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GLAZE:
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2 cups confectioners' sugar
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3 tablespoons 2% milk
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1/8 teaspoon peppermint extract
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Red or green food coloring, optional
Directions
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1.
In a large bowl, cream butter and sugar. Beat in eggs. Combine flour, baking powder and salt; add to creamed mixture. Stir in crushed candies. Cover and refrigerate for 1 hour.
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2.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into shapes with a floured 2-1/2-in. star cookie cutter. Place 2 in. apart on greased baking sheets. Bake at 325° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
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3.
For glaze, in a small bowl, combine confectioners' sugar, milk and extract; stir until smooth. Tint with food coloring if desired. Spread over cookies.
Nutrition Facts
Nutrition Facts: 2 cookies equals 167 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 117 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.
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