This cut-out cookie from Bev Bosveld of Waupun is dressed up with chewy oats and crushed peppermint for a pleasing result.
peppermint stick candy
hard, crushed finely
|For the frosting:|
light cream (half&half)
In bowl, beat butter at medium speed with electric mixer until creamy; gradually add sugar, beating well.
Add egg and vanilla, beating well.
Combine flour and salt; add to butter mixture.
Stir in oats and candy.
Cover and chill 1 hour.
Preheat oven to 350℉ (180℃).
Divide dough in half. Roll out each portion to about ⅛ inch thickness on a surface that has been dusted with powdered sugar.
Cut with a 3-inch round cookie cutter; place on greased cookie sheets.
Bake in preheated oven 8 to 12 minutes or until done; remove immediately to racks to cool.
Frost when cool.
Frosting: Combine 4 cups sifted powdered sugar, ¼ cup half-and-half cream, dash of salt and 1 teaspoon peppermint extract.
Add up to ¼ cup more half-and-half until frosting is creamy.
Tint with red food coloring to light pink.