Instructions

1. In a medium bowl, whisk flour and cornstarch together, set aside.
2. In a separate bowl, cream butter and confectioners' sugar until light and fluffy.
3. Slowly add flour/cornstarch gradually beat into creamed mixture, mix until thoroughly combined.
4. Cover dough and refridgerate 30 minutes or until firm enough to handle.
5. Preheat oven to 350*, line 2 baking sheet pans with parchment paper.
6. Shape dough into 1-in. balls; place 2 in. apart on prepared baking sheet pans.
7. Bake 9-11 minutes or until bottoms are light brown.
8. Remove from oven, transfer to cooling racks and allow to cool completely before frosting.
9. Frosting:
10. In a small bowl, using a hand mixer beat butter until creamy.
11. Beat in the milk and peppermint extract.
12. Gradually beat in confectioners' sugar until thick and smooth.
13. Gently spread frosting over cooled cookies, sprinkle crushed peppermint pieces.
14. * Place unwrapped candy canes or peppermint pieces in ziplock bag, securely close, using a rolling pin, smash candies until they are in small pieces.

• Course : Dessert
• Recipe Type : Cookies & BarsHolidayValentines