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Peppermint Shortbread Cookies

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“A festive shortbread cookie with a touch of peppermint. A great use for broken and left over candy canes! As posted by BakedChicago.typepad.com on 12/05/07.”
READY IN:
45mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
  2. Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
  3. Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
  4. Cool and remove to a wire rack.
  5. Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.

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