“My mother took a risk and tried something new. The entire family agrees it was well worth breaching! Therse are buttery shortbread cookies flavored with mint, and sport a beautiful pink drizzled icing with shards of crushed peppermints for added appeal. *Prep time includes refrigeration.*”
1hr 2mins
4 dozen

Ingredients Nutrition

  • Cookies
  • 12 cup powdered sugar
  • 1 cup butter, softened
  • 12 teaspoon peppermint extract
  • 1 14 cups flour
  • 12 cup cornstarch
  • Glaze
  • 1 12 cups powdered sugar
  • 2 tablespoons butter, softened
  • 1 -2 tablespoon milk
  • 14 teaspoon peppermint extract
  • 2 -3 drops red food coloring (optional, but it really makes a statement)
  • crushed hard peppermint candies or candy cane, for garnish


  1. Cream together the butter, powdered sugar, and mint extract in a large bowl until light and fluffy using an electric mixer at medium speed.
  2. Reduce speed to low; blend in the flour and cornstarch until well mixed. Cover; chill until firm (30-60) minutes.
  3. Heat oven to 350*F. Shape dough into 1" balls; place 2" apart on ungreased cookie sheets.
  4. Bake 12-15 minytes, or until edges are lightly browned.
  5. Let stand on sheets 1 minute; transfer cookies to wire racks and cool completely.
  6. Meanwhile, make the glaze: Combine the powdered sugar, butter, mint extract, and enough milk in a small bowl to achieve desired glazing consistency.
  7. Stir in the food coloring, if using.
  8. Drizzle in lines or swirls over the cooled cookies; immediately sprinkle with crushed peppermints.

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