Peppermint Meltaway Cookies

To say these are a dangerous cookie is an understatement. My small family finished all of these off in one day! Sure it doesn’t make a huge batch but still, normally we show a lot more restraint around here. We have to because I bake and cook for a living (this blog is my job in case you didn’t know. Sorry about those pesky ads) and there’s always a serious abundance of desserts sitting around especially as we near the holidays. These though, goodbye self control, time to indulge a little.

After one little taste you will immediately understand why these are labeled “meltaway” cookies. They literally melt in your mouth. Their texture is dreamy and there’s not really any other cookie like it. Plus, they have the most delicious buttery, pepperminty flavor. And as if those things weren’t enough, these are finished off with a sweet, luscious peppermint frosting and tiny bits of crushed peppermint. It’s a cookie you’ll dream about. They’re a cookie everyone will request again and again. I may have to hold off on making them again for a while since they’re much too good to resist.

Ingredients
Cookies

• 1 1/4 cups (178g) all-purpose flour*
• 1/2 cup (68g) cornstarch
• 1/4 tsp salt
• 1 cup (226g) unsalted butter, softened
• 1/2 cup (68g) powdered sugar
• 1/2 tsp peppermint extract

Frosting

• 2 Tbsp (28g) salted butter, softened
• 2 Tbsp half and half
• 1/4 tsp peppermint extract
• 1 1/2 cups (200g) powdered sugar
• 1/4 cup (42g) finely crushed peppermint bits or candy canes

Instructions

1. In a mixing bowl whisk together flour, cornstarch and salt, set aside.
2. In the bowl of an electric stand mixer cream fitted with the paddle attachment cream together butter and powdered sugar until combined. Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined. Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating oven to 350 degrees during last 10 minutes of chilling.
3. Scoop dough out 1 even tablespoon at a time, shape into a ball then transfer to an ungreased 18 by 13-inch baking sheet, spacing cookies 2-inches apart (keep dough that's wont be baking chilled). Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 10 - 13 minutes. Let cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the frosting:

1. In the bowl of an electric stand mixer cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy (if frosting is too thick add a little more half and half, if it's too thin add a little more powdered sugar). Working with one cookie at a time spread frosting over cookie and immediately after frosting each cookie add crushed peppermint bits before frosting starts to set, repeat process with all cookies. Store cookies an in airtight container at room temperature.

*To measure, scoop flour from container and level - rather than spooning into a measuring cup. Use this same method for the cornstarch and powdered sugar.

source cookingclassy.com

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