Peppermint Rounds

Directions

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.