recipe from saving dessert
yield: 20+ cookies
56 g unsalted butter, room temperature
30 g cream cheese, room temperature
57 g powdered sugar
1/2 tsp peppermint extract
190 g flour
30 g cornstarch
1/4 tsp salt
Preheat oven to 350F.
In a large mixing bowl, beat the butter and cream cheese on medium speed until creamy. Add powdered sugar and peppermint extract. Beat until light and fluffy. Scrape down the sides of the mixing bowl and blend again until incorporated.
In a small mixing bowl, whisk together the flour, cornstarch and salt. Add the flour mixture in four batches to the creamed butter mixture. Blend on medium-low until each addition is incorporated. Scrape the dough into a ball, cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Weigh out 20g balls of dough. Roll each into a tight ball and place 2" apart on the prepared baking sheet. Flatten each dough ball gently. Bake for 11 minutes or until lightly browned around the edges. Transfer cookies to a wire rack to cool. Repeat using a cool baking pan until all cookies are baked.
Cool cookies completely before icing. Alternatively, you can toss the warm cookies in powdered sugar instead.
Icing
115 g powdered sugar
1/4 tsp peppermint extract
1 tbsp milk or cream (more if needed)
1 drop red gel food color
crushed peppermint candies for garnish
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