Peppermint Meltaway Icebox Cookies

• Vegetarian

• Condiments

  • 4 Drops Peppermint oil

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 Food color, red
  • 1/2 cup Powdered sugar
  • 1 Sugar crystal sprinkles, Red
  • 1/2 tsp Vanilla

• Dairy

  • 14 tbsp Butter

Found on thekitchenmccabe.com

Description

Ingredients

• 14 T. Butter, softened
• ½ C. Powdered Sugar
• 1½ C. All-purpose Flour
• ½ C. Cornstarch
• ½ t. Vanilla
• 4 Drops Peppermint Oil(use a grade suitable for consumption)
• Red Food Color
• Red Sugar Crystal Sprinkles

Directions

• Place the butter and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes.
• Add the vanilla and peppermint oil and mix in.
• Mix the flour and cornstarch together in a separate bowl and add to the butter mixture. Mix together on low speed until just combined.
• Set aside half of the cookie dough.
• Add 2-3 drops red food color to the remaining dough and mix together until slightly distributed through the dough. Add the uncolored dough back to red dough and lightly toss together.
• Press the dough together to form one big ball and roll into a log about 2 thick.
• Roll the log of dough in red sugar sprinkle until fully coated.
• Wrap the log of dough in plastic wrap and refrigerate for at least one hour.
• Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a non-stick mat.
• Remove the dough log from the fridge and slice into rounds about ¼-1/3 thick.
• Place on cookie sheet about 1½ apart and back in preheated oven for 12-15 minutes.
• Bake for less time if you want a softer cookie, more time if you want a crisp, shortbread like texture.
• Remove from oven and move to a wire rack to cool. Store in an airtight container.