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Nutrition Facts
Serving Size 1 (30g) Recipe makes 24 servings
Calories 149
Calories from Fat 78		(52%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 62mg		2%
Potassium 10mg		0%
Total Carbohydrate 17.4g		5%
	Dietary Fiber 0.2g	0%
	Sugars 9.8g
Protein 0.8g		1%
detailed view... how is this calculated?

Peppermint Meltaways Meltaway Cookies

Recipe #100927 | 35 min | 20 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
Sep 30, 2004

These cookies are so dainty and pretty that I served them at my daughter's birthday tea. When I make them during the year, I use multicolored sprinkles on top rather than the crushed candy canes. They are on my "must have" list at Christmas. They are always the first to go at a party. I've had several people say, "I just can't stop eating them". Best eaten within about 2 days of baking. Note that dough does need to be chilled for about an hour before baking.

SERVES 24 (change servings and units)

Ingredients

Cookies

1/2 cup powdered sugar
1 cup butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

Glaze

1 1/2 cups powdered sugar
2 tablespoons butter, softened
1-2 tablespoon milk
1/4 teaspoon peppermint extract
2-3 drops red food coloring
hard peppermint candies or candy canes, crushed

Directions

1
FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
2
Beat at medium speed until creamy (1 to 2 minutes).
3
Reduce speed to low; add flour and cornstarch.
4
Beat until well mixed (1 to 2 minutes).
5
Cover; refrigerate until firm (30 to 60 minutes).
6
Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
7
Place 2 inches apart on ungreased cookie sheets.
8
Bake for 12 to 15 minutes or until edges are lightly browned.
9
Let stand 1 minute; remove from cookie sheets.
10
Cool completely.
11
FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
12
Stir in food color, if desired.
13
Drizzle over cooled cookies.
14
Immediately sprinkle with crushed candy.
15
(I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).

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Featured Reviews for This Recipe

From: suseme

On Nov 21, 2009

A little difficult to deal with because they were so fragile. They were very tasty, however.

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From: Color Guard Mom

On Jan 22, 2009

I'm not leaving a star review because I think that it's just a matter of taste preference. My hubby and I really didn't care for the texture. I think it was the corn starch that made it more "pasty" for us. The frosting is good and the idea is good - maybe next time I'll make it like a wedding cake, only with the mint flavor and no corn starch. Thanks for posting and it looks like everyone else really is enjoying it! Made for I Recommend Tag game.

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From: faith58

On Nov 6, 2005

Oh Marg I knew I would be in trouble when I saw the sprinkles. I lovee sprinkles. I was amazed how these cookies melted in our mouths. Our 13 year old came down and had one in his mouth and I said how are they? He said as he had his mouth full, Mom these are good,hehe I can't wait for the holiday's to make them both ways but I can see I will have to double the recipe for sprinkles and peppermint candies. These are great, thanks for another keeper and one that will be given to everyone this holiday season..

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From: ms_bold

On Dec 20, 2004

My husband snatched one of the unfrosted cookies from the cooling rack and said, "Wow!" When I offered him one after I had frosted and added the crushed candy canes, he said, "This is even better!" What more do I need to say? LOL I made my cookies a bit smaller for my Christmas cookie trays. Due to the make-up of these cookies, this made them a little fragile. The awesome melt-in-your-mouth flavor made up for it, though. Thanks for posting.

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