1/2 cup sugar
1/2 teaspoon peppermint extract
3 to 4 drops red food color
2 cups all-purpose flour
1 cup powdered sugar
1 (1-ounce) square unsweetened baking chocolate, melted
1 to 2 tablespoons milk
Crushed candy canes or peppermint candy
Heat oven to 375°F.
Combine all cookie ingredients
flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 10-13 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, 1 tablespoon butter and melted chocolate in bowl. Beat at low speed, adding enough milk for desired spreading consistency. Frost cookies; sprinkle with crushed candies.
- Decorate top of cookie with crème de menthe candies, unwrapped, cut diagonally into quarters rather than crushed peppermint candy.
- If frosting becomes too stiff, stir in additional milk, one teaspoon at a time.
- If you prefer white frosting, omit melted chocolate.