Ingredients
1
cup butter, softened
2 2/3
cups powdered sugar
1 1/4
teaspoons peppermint extract
1/8
teaspoon salt
2 1/2
cups Gold Medal™ all-purpose flour
2 1/2
tablespoons milk
Coarsely crushed peppermint candies
Preparation
In large bowl, beat butter with electric mixer on medium speed until creamy. Add 2/3 cup of the powdered sugar, 1 teaspoon of the peppermint extract and the salt; beat well. Gradually add flour, beating on low speed just until blended after each addition. Divide dough into thirds. Cover; refrigerate 30 minutes.
Heat oven to 325°F. Spray cookie sheets with cooking spray. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into 2-inch log; curve ends to form crescent shape. On cookie sheets, place crescents 2 inches apart.
Bake 18 minutes or until light golden brown. Cool 1 minute. Carefully roll warm cookies in 1 cup powdered sugar. Place on cooling racks; cool completely.
In small bowl, mix remaining 1 cup powdered sugar, the milk and remaining 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed candies, pressing gently. Let stand until set. Store tightly covered at room temperature.
