• Cooking Time: 10 min./batch + cooling
• Servings: 24 servings
• Preparation Time: 25 minutes
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/2 cup buttermilk
• FROSTING:
• 3 tablespoons butter, softened
• 2 cups confectioners' sugar
• 1/3 cup baking cocoa
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 to 4 tablespoons milk

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Cover and refrigerate for 1 hour or until easy to handle.
4. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 6 to 8 minutes or until set. Remove to wire racks to cool.
6. In a small bowl, beat the butter, sugar, cocoa, salt, vanilla and enough milk to achieve spreading consistency. Frost cookies

After I experimented in the kitchen mixing and matching ingredients to come up with a new and different cookie recipe, my fiance proclaimed these the winner! With a little peppermint extract, these cake-like cookies bring a nice close to any meal.