Sue's Peppermint Crescents
1 cup unsalted butter, softened
2/3 cup sifted confectioner's sugar
1 t peppermint extract
1/8 tsp. salt
2 1/2 cup flour
2 cup sifted confectioner's sugar, divided
2 1/2 Tablespoon milk
1/4 tsp. peppermint extract
coarsely crushed hard peppermint candy
Beat butter at medium speed with an electric mixer until creamy. Add 2/3 cup confectioner's sugar, 1 teaspoon peppermint extract, and salt; beat well. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Divide dough into thirds; cover and chill 30 minutes.
Preheat oven to 325°F. Line baking sheets with parchment paper. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into a 2-inch log; curve ends of each log to form a crescent. Place crescents 2 inches apart on baking sheets.
Bake for 18 minutes or until lightly browned. Cool 1 minute on baking sheets. Carefully roll warm cookies in 1 cup confectioner's sugar, and then cool completely on wire racks.
Combine remaining cup of confectioner's sugar, milk and 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed peppermint, pressing gently. Let icing set before serving.
Pairs Well With
Cookie Exchange 2003 - Another pretty cookie on the Christmas platter