Ingredients
Method
- Heat oven to 325°. Cream powdered sugar and butter until light and fluffy.
- Slowly add flour, cornstarch and cocoa to creamed mixture.
- Mix at low speed until all ingredients are moistened.
- Stir in peppermint.
- Refrigerate dough for about 30 minutes to make handling easier.
- Shape dough into 1″ balls. Place on an ungreased cookie sheet and bake for 8-12 minutes.
- Cool 1 minute before carefully removing cookies from cookie sheet. Cool completely, then frost with a dollop of frosting.
For frosting
- Beat butter until smooth, then add remaining ingredients. Mix thoroughly.
- Allow frosting to set before storing.
