Ingredients
12
hard round peppermint candies, unwrapped
1
cup butter or margarine, softened
1 1/2
cups powdered sugar
2
cups Gold Medal™ all-purpose flour
1/8
teaspoon salt
4
teaspoons milk
1/4
teaspoon peppermint extract
1/4
teaspoon red paste food color
Preparation
In food processor, place peppermint candies. Cover; process until finely ground.
In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until light and fluffy. On low speed, beat in ground candies, flour and salt just until blended. Shape dough into 8x2-inch log; wrap in plastic wrap. Refrigerate 2 hours or until firm.
Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. Place 2 inches apart on cookie sheet.
Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In small bowl, mix remaining 1 cup powdered sugar, the milk and peppermint extract. Divide glaze in half. Tint half of glaze with red food color. Drizzle red and white glazes over cookies. Store loosely covered.
