Mint Moments
Yield
3 dozen servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ¾ | cup |
cornstarch
|
|
| ⅓ | cup |
powdered sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| 3 | tablespoons |
peppermint stick candy
finely crushed |
* |
| 3 | tablespoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 177 | ml |
cornstarch
|
|
| 79 | ml |
powdered sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 45 | ml |
peppermint stick candy
finely crushed |
* |
| 45 | ml |
powdered sugar
|
|
Directions
In large bowl, beat butter until light and fluffy.
Add cornstarch and ⅓ cup powdered sugar; beat at low speed until moistened.
Beat at high speed until light and fluffy.
Lightly spoon flour into measuring cup; level off.
Add flour; mix until dough forms.
Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 350℉ (180℃).
Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheets.
Bake at 350℉ (180℃) for 9 to 15 minutes or until cookies are very light golden brown.
Cool 1 minute.
Remove from cookie sheets; place on wire racks.
In small bowl, combine candy and 3 tablespoons powdered sugar; carefully roll warm cookiesin mixture.
Makes 3 dozen cookies.
