Shortbread Cookies

This afternoon while sewing, my sweet tooth kicked in so I decided to make some cookies. I made these for friends and family last year and put them in little decorative bags with ribbon and they were a hit. So, I made them today minus the peppermint (because I didn't have any), and added in some cocoa. Ya know, for that chocolate fix too. Here is the original recipe for the Peppermint Candy Shortbread Cookies. If you want to make them chocolate like I did, add in 1 tablespoon of cocoa to the dough. These are delcious! Don't mind the different sized cookies, I had little helpers.

Peppermint Candy Shortbread Cookies

cookies
1 cup butter, softened
1/4 cup granulated sugar
1/4 cup peppermint candy, crushed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon of cocoa (optional)

frosting
1 cup powdered sugar
1-2 tablespoon milk
1/2 teaspoon vanilla extract
2 tablespoons peppermint candies, crushed

Directions

1. Preheat oven to 300°F

2. Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric mixer. Gradually blend in flour and cornstarch.

3. Form dough into 1-inch balls and place on a parchment paper-lined baking sheets. Gently press down on each cookie to flatten, either using fingers or a flat-bottomed drinking glass that has been dipped in sugar to prevent sticking.

4. Bake for 25 to 30 minutes, or until bottoms begin to brown.

5. Cool for 5 minutes before removing to a wire rack to cool completely.

6. For frosting: combine powdered sugar, milk, and vanilla. Mix thoroughly until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.

Makes about 2 dozen cookies.