Peppermint Meltaway Cookies

Peppermint Meltaway Cookies 1 cup butter, softened - make sure it’s at room temperature or you won’t have good results. 1/2 cup confectioners' sugar 1/2 teaspoon peppermint extract 1-1/4 cups all-purpose flour 1/2 cup cornstarch (yes, you read that right - 1/2 cup) Frosting: 2 tablespoons butter, softened 1-1/2 cups confectioners' sugar 2 tablespoons 2% milk 1/4 teaspoon peppermint extract 1/2 cup crushed peppermint candies (I use candy canes) 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-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° 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; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.