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Country Kitchen
December 2, 2009 Previous Recipe | Next Recipe
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GREEN CHILIES DIP
PEACH COBBLER
ARTICHOKE DIP
FIRESIDE DRINK MIX
BOK CHOY SALAD
CORN CASSEROLE
PULL-APART BREAD
CHRISTMAS RIBBON BARS
PEPPERMINT MELTAWAYS
ME MAW’S AWESOME CARROT CAKE
PUMPKIN SPICE CAKE
PEPPERMINT MELTAWAYS

1 cup butter, softened
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

FROSTING:
2 tablespoons butter, softened
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3 1/2 dozen.
— Gail Ray,
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