Peppermint Meltaway Cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp peppermint extract
• 2 Tbsp salted butter, softened
• 2 Tbsp half and half
• 1/4 tsp peppermint extract
• 1 1/2 cups powdered sugar
• 1/4 cup finely crushed peppermint bits or candy canes

Directions

1. Whisk the flour, cornstarch and salt in a mixing bowl, then put it aside. Add the butter and powdered sugar to a stand mixer bowl fitted with the paddle attachment, and beat until they come together. Beat in the peppermint extract. Turn the mixer to low, add the flour mixture gradually, and stop as soon as the dough is combined.
2. Cover the bowl with plastic wrap and refrigerate the dough until it is almost firm, about 1 hour. During the last 15 minutes of that chill time, heat the oven to 350 degrees.
3. Portion the dough in 1 even tablespoon scoops, roll each portion into a ball, and place them on an ungreased 18 by 13-inch baking sheet with 2 inches between cookies. Leave any dough you are not baking in the refrigerator.
4. Bake for about 10 – 13 minutes, until the cookies have set and the bottoms show a pale golden color. Cool them on the baking sheet for several minutes, then move them to a wire rack until completely cool.
5. For the frosting, combine the butter, half and half, peppermint extract and powdered sugar in the stand mixer bowl and beat until the mixture is light and fluffy.
6. Frost 1 cookie at a time, and as soon as each cookie is covered, sprinkle on the crushed peppermint bits before the frosting begins to firm. Continue until every cookie is finished.
7. Store the cookies at room temperature in an airtight container.